Instructions: 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 with lemon wedges and Shredded Slaw With Creamy Horseradish Dressing, if desired.

This recipe yields 2 servings.

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