Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce

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Endive Slaw:

1/2 head red endive, sliced

1/2 yellow onion, sliced 

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh Italian parsley 

1/4 cup champagne vinegar

5 tablespoons extra-virgin olive oil

1 1/2 tablespoons honey 

Salt and pepper

Hand Pies:

1 ear fresh corn, shucked

2 tablespoons butter 

1 tablespoon oil 

1/4 yellow onion, diced 

1/4 red bell pepper, diced 

2 stalks celery, diced 

1/2 bunch green onions, chopped

1/2 pint lump crabmeat 

3 tablespoons chopped fresh Italian parsley 

1/2 cup plain breadcrumbs 

1 teaspoon cayenne pepper 

1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain's

Juice of 1/2 lemon 

Salt and black pepper

1 teaspoon creme fraiche 

8 crescent roll triangles

2 eggs, beaten with 2 tablespoons water

Comeback Sauce:

1 cup mayonnaise

1/4 cup ketchup 

1/4 cup chopped cornichons

1 tablespoon lemon juice 

1 tablespoon hot sauce 

1 tablespoon Worcestershire sauce 

Salt and pepper