Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flaked crab meat |
| ½ cup | Minced onion |
| ¼ cup | Minced green pepper |
| 2 tablespoons | Margarine |
| 1 tablespoon | Dry mustard |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Tabasco sauce |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 dash | Cayenne pepper (optional) |
| ¼ cup | Flour |
| 1¼ cup | Light cream |
| 2 \N | Beaten egg yolks |
| ½ cup | Fresh bread crumbs |
| ½ teaspoon | Paprika |
| 1 tablespoon | Melted butter |
| \N \N | Corn oil |
Pick over crab carefully: set aside. Saute' onion & green pepper in margarine until tender; stir in mustard, Worcestershire, Tabasco, salt, pepper & cayenne. Stir in flour; gradually blend in cream.
Heat mixture to a boil; stirring constantly; boil 1 minute. Stir in crab meat. Add a little hot sauce mixture to egg yolks; return to pan & heat until thickened, stirring constantly. Chill mixture. Combine bread crumbs, paprika & melted butter in bowl. Shape crab mixture into 8 crab cakes; dip into crumb mixture. Cook cakes in 1" hot oil over moderate heat until golden brown on both sides.
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