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.