Mini Oyster Po' Boys
Makes 4 to 6 servings

Prep Time: 30 min.
Frying Time: 12 min.

Ingredients:

• 1-1/4 - cups self-rising cornmeal
• 2 - Tablespoons Creole seasoning
• 2 - containers (8-ounce) fresh Select oysters (drained)
• Peanut or vegetable oil
• 1 - cup mayonnaise (divided)
• 2 - Tablespoons white vinegar
• 2 - Tablespoons Dijon mustard
• 1 package 90-ounce) shredded cabbage
• 2 - Tablespoons ketchup
• 1 - Tablespoon prepared horseradish
• 1 - teaspoon Creole seasoning
• 3/4 - teaspoon paprika
• 12 - French bread rolls (split & toasted)
• Garnish: lemon wedges (if  desired)

Directions:

1. In a low bowl, combine cornmeal and 2-Tablespoons Creole seasoning.
2. Dredge oyster in corneal mixture.
3. Into a Dutch oven, pour oil to depth of 1-inch.  Heat to 375° F.
4. Fry oysters, in 3 batches, 3 to 4 minutes or until golden.  Drain oysters on paper towels.
5. In a small bowl, stir together 1/2-cup mayonnaise, vinegar, and mustard.  Stir in shredded cabbage.  Set aside.
6. In another bowl, stir together remaining /2 cup mayonnaise, ketchup, horseradish, 1-teasoon Creole seasoning, and paprika.
7. Spread cut sides of French bread rolls with ketchup mixture.  Place oysters and slaw evenly on bottom halves of each roll.
8. Cover with tops and serve po' boys immediately.
9. Garnish with lemon wedge, if desired.