Deviled Crab

1 ¾ pounds crabmeat

⅛ teaspoon salt

¾ teaspoon Worcestershire sauce

¾ 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

½ cup white wine

⅛ teaspoon freshly ground black pepper

⅛ teaspoon crushed red pepper flakes

½ cup heavy cream

1 ½ tablespoons fresh lemon juice

¼ cup fresh parsley, minced

1 ½ tablespoons fresh basil, minced

In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.

Shape the crab mixture into cakes and roll in bread crumbs.

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.

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.

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.

Serve the sauce over the crab cakes.