* Note: See the "Shredded Slaw With Creamy Horseradish Dressing" recipe which is included in this collection.

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.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8922)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-05-1999