• 1 Egg
• 1/2 c Mayo
• 1/2 t Garlic, minced
• 3 dr Tabasco, to 4 dr
• 2 t Worcestershire
• Salt and white pepper
• 2 lb Crab
• 1/2 md Red bell pepper, minced
• 1/2 md Gold bell pepper, minced
• 2 Ribs celery, minced
• 1/2 sm Red onion, minced
• 1/2 Jalapeno, peeled, minced
• 3/4 c Breadcrumbs

Mustard Cream Sauce:
• 2 t Shallots, minced
• 2 c Dry white wine
• 2 c Heavy cream
• 4 T Dijon

Crab Cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper. Mix well to make a sauce. Combine crab with vegs and add to sauce. Sprinkle breadcrumbs over mixture. Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake. Preheat oven 450F. Preheat skillet with a mixture of butter and oil (1/2 and 1/2). Cook cakes to light golden brown on one side. Turn over and place in oven 5 mins. Do not overbrown.

Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream. Reduce to desired consistency; strain and serve.

Submitted by admin.