Title: Maryland-Style Crab Cakes
Categories: Seafood, Restaurants
Yield: 6 Servings

------------------------------BEST OF NEWPORT------------------------------
1 Egg
1/2 c Mayo
1/2 ts Garlic, minced
3 dr Tabasco, to 4 dr
2 ts 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 ts Shallots, minced
2 c Dry white wine
2 c Heavy cream
4 tb 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini