Crabcakes on Shredded Slaw with Creamy Horseradish Dressing
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Lump crab meat; picked over |
| 1/3 | c | Fresh bread crumbs |
| 2 | tb | Thinly sliced scallion |
| 2 | tb | Cornichon; minced |
| 2 | tb | Freshly chopped parsley |
| 1/2 | Jalapeno; minced | |
| 1/4 | ts | Paprika |
| 1/4 | ts | Cayenne |
| 1 | ts | Fresh lemon juice; or to taste |
| 1 | ds | Worcestershire |
| 1 | Egg; beaten lightly | |
| 1/4 | c | Yellow cornmeal |
| 2 | tb | Vegetable oil |
| Salt and pepper to taste | ||
| Garnish: 4 lemon wedges |
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