Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           mayonnaise
   1      tablespoon    Dijon mustard
     1/8  teaspoon      Worcestershire sauce
     1/2  cup           finely sliced scallion
                        --light and dark part
   1      teaspoon      salt
   1      large         egg -- lightly beaten
   1      pound         picked over crab
     1/4  cup           fresh breadcrumbs -- or more
                        Tabasco sauce
   2      tablespoons   vegetable oil
   2      tablespoons   butter
                        flour for dredging
                        coleslaw
                        --made with threads of carrot
                        --red bell pepper and parsley

Preparation:

In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over coleslaw.