Deviled Crab

• 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
• 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

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.

crabmeat, salt, worcestershire sauce, hot pepper, bread crumbs, vegetable oil, vegetable oil, butter, flour, garlic, clam juice, white wine, freshly ground black pepper, red pepper, heavy cream, lemon juice, fresh parsley, fresh basil

Taken from www.allrecipes.com/recipe/21408/deviled-crab/ (may not work)