———————-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. —–