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.