Maryland Style Crab Cakes #5

----------------------BEST OF NEWPORT---------------------- 1 Egg

1/2 c Mayo

1/2 t Garlic, minced

3 dr Tabasco, to 4 dr

2 t Worcestershire

Salt and white pepper 2 lb Crab

1/2 md Red bell pepper, minced

1/2 md Gold bell pepper, minced

2 Ribs celery, minced

1/2 sm Red onion, minced

1/2 Jalapeno, peeled, minced

3/4 c Breadcrumbs

--------------------MUSTARD CREAM SAUCE-------------------- 2 t Shallots, minced

2 c Dry white wine

2 c Heavy cream

4 T Dijon

Trees, CDM. 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 mixtue 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 mins. Do not overbrown. Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream. Reduce to desired consistency; strain and serve. -----