Ingredients

  • 1 3/4 pounds crabmeat
  • 1/8 teaspoon salt
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon hot pepper sauce
  • 1 cup dry bread crumbs
  • 4 tablespoons vegetable oil
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  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups clam juice
  • 1/2 cup white wine
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, minced
  • 1 1/2 tablespoons fresh basil, minced

Directions

  1. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
  2. Shape the crab mixture into cakes and roll in bread crumbs.
  3. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
  4. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
  5. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
  6. Serve the sauce over the crab cakes.