---------- Recipe via Meal-Master (tm) v8.02
       Title: Maryland Style Crab Cakes #5
  Categories: Seafood, Restaurants
       Yield: 6 servings
 ----------------------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.