Deviled Crab Cakes

• 1 tablespoon butter
• 2 teaspoons minced onions
• 14 garlic clove
• 1 tablespoon minced red pepper
• 1 tablespoon minced green pepper
• 4 teaspoons flour
• 13 cup cream
• 1 teaspoon dry mustard
• 2 teaspoons prepared brown mustard
• 2 teaspoons mixed chopped herbs, such as parsley & basil
• 14 teaspoon cayenne pepper
• 1 dash Tabasco sauce
• 1 egg yolk
• 10 ounces fresh crabmeat, picked over and drained
• 1 teaspoon lemon juice
• 1 14 cups fresh breadcrumbs
• salt & pepper
• 1 cup milk, beaten with
• 1 egg, for eggwash

1. Melt butter in large heavy frying pan.
2. Add onion, garlic, minced pepper and cook over low heat for 2 - 3 minutes.
3. Add flour and stir until it is well incorporated.
4. Continue to cook 2 - 3 minutes more but do not allow to brown.
5. Gradually add cram and stir until thickened.
6. Add dry mustard, prepared mustard, herbs, cayenne and tabasco - mix well.
7. Stir in egg yolk.
8. Quickly add crab meat, lemon juice and 1/4 cup bread crumbs stirring until well blended.
9. Remove from heat.
10. Add salt & pepper to taste,.
11. Transfer mixture to bowl, cover and refrigerate at least 3 - 4 hours.
12. Heat oil to 375 degrees
13. Shape chilled crab mixture into 6 oval cakes.
14. Dip each crab cake into egg wash and then roll in remaining 1 cup fresh bread crumbs until completely covered.
15. Fry crab cakes till golden brown 2 - 3 minutes per side.
16. Transfer to paper towels to drain - season lightly with salt and pepper.
17. Serve on warm plates with mustard sauce.

butter, onions, garlic, red pepper, green pepper, flour, cream, mustard, brown mustard, herbs, cayenne pepper, tabasco sauce, egg yolk, fresh crabmeat, lemon juice, fresh breadcrumbs, salt, milk, egg

Taken from www.food.com/recipe/deviled-crab-cakes-307709 (may not work)