Maryland Style Crab Cakes - 1

Course : Seafoods
Serves: 6
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1 large egg
1/2 cup mayo
1/2 teaspoon garlic -- minced
3 drops Tabasco -- to 4 drops
2 teaspoons Worcestershire
1 teaspoon 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 medium 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 / Directions:

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.

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