Dressed Mini Oyster Po'boys

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Southern Living


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1 1/4 cups self-rising cornmeal

2 tablespoons Creole seasoning

2 (8-ounce) containers fresh Select oysters, drained

Peanut or vegetable oil

1 cup mayonnaise, divided

2 tablespoons white vinegar

2 tablespoons Dijon mustard

1 (10-ounce) package shredded cabbage

2 tablespoons ketchup

1 tablespoon prepared horseradish

1 teaspoon Creole seasoning

3/4 teaspoon paprika

12 French bread rolls, split and toasted

Garnish: lemon wedges

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