Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
     1/2  cup           mayo
     1/2  teaspoon      garlic -- minced
   3      drops         Tabasco -- to 4 drops
   2      teaspoons     Worcestershire
                        salt and white pepper
   2      pounds        crab
     1/2  medium        red bell pepper -- minced
     1/2  medium        gold bell pepper -- minced
   2      ribs          celery -- minced
     1/2  small         red onion -- minced
     1/2                jalapeno -- peeled, minced
     3/4  cup           breadcrumbs
                        -----mustard cream sauce-----
   2      teaspoons     shallots -- minced
   2      cups          dry white wine
   2      cups          heavy cream
   4      tablespoons   Dijon

Preparation:

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 minutes. Do not over-brown. Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream. Reduce to desired consistency; strain and serve.