1/2 pound lump crab meat — picked over
1/3 cup fresh bread crumbs
2 tablespoons thinly sliced scallion
2 tablespoons cornichon — minced
2 tablespoons freshly chopped parsley
1/2 jalapeno — minced
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice — or to taste
1 dash worcestershire
1 egg — beaten lightly
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
salt and pepper to taste garnish: 4 lemon wedges
In a large bowl, combine the crab meat, breadcrumbs, scallion, cornichons, parsley, jalapeno, paprika and cayenne. Add the lemon juice, Worcestershire and the beaten egg. Season with salt and pepper. Form into 4 patties, about 1/2 inch thick. Chill until ready to use.
In a shallow dish, gently coat the cakes in the cornmeal.
In a large heavy skillet, heat the vegetable oil. Saute the crabcakes about 4 minutes on each side or until golden brown and crisp. Transfer to a paper lined plate to drain. Serve immediately.