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.