Crab Cakes - 5

Course : Seafoods
Serves: 4
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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
1 teaspoon Tabasco sauce
2 tablespoons vegetable oil
2 tablespoons butter
1/2 Cup flour for dredging
1 package coleslaw --made with threads of carrot, red bell pepper and parsley

Preparation / Directions:

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.

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