Crab Cakes
1 egg, slightly beaten
1/4 cup mayonnaise
1 tsp dijon mustard
1/2 tsp worcestershire
1/4 tsp ground red pepper
1/2 tsp salt
2 scallions, minced
1/2 cup fresh breadcrumbs or panko
1 pound crabmeat
flour
Whisk together egg, mayo, mustard, worcestershire, red pepper and salt. Stir in scallions, breadcrumbs, and crabmeat. Using 1/4 cup measure, shape into 8 patties. Coat with flour. Refrigerate 1 hour. Cook in oil/butter 3 minutes on each side.
Serve with lemon wedges and choice of dipping sauce:
Mustard: 1/4 cup mayo, 2 tsp dijon mustard, 1/8 tsp worcestershire, 1/4 tsp horseradish
Red Pepper: Char, peel and clean 3 red peppers. Place in blender or processor until smooth. Add 1/2 cup cream, salt and pepper, blend.