Seafood: Crab Cakes

Eastern Shore Style:
1 lb. fresh crab meat
1 egg, beaten
1 hard-cooked egg, chopped
S & p
1/2 cup melted butter
1 T lemon juice
1 T Worcestershire sauce
Soft bread crumbs
Butter for frying

Combine crab meat through Worcestershire.  Add just enough bread crumbs to hold shape.  Shape into small cakes.  Fry crab cakes slowly on each side in butter until browned.  Serves 8.

Crab Cakes with Mustard Sauce
1 cup finely chopped onion
2 T vegetable oil
1/3 cup minced fresh parsley
5 large eggs, beaten lightly
2 T finely ground skinned toasted hazelnuts
3 T milk
2 cups ground Saltines
2 pounds lump crab meat, picked over
For the mustard sauce:
2/3 cup ;dry vermouth
3 T red-wine vinegar
2 shallots, minced
3 black peppercorns
1 1/2 cups white fish stock or bottled clam juice
2 cups heavy cream
White pepper to taste
1 cup Dijon-style mustard
2/3 cup sour cream

1 cup dry bread crumbs
1/2 stick unsalted butter, melted, for brushing cakes
In small skillet cook onion in oil over mod-low heat, stirring occasionally until just turns golden.  In large bowl, combine well: onion, parsley, eggs, hazelnuts, milk and stir in 1 cup Saltine crumbs and crab meat.
Make sauce:  In a saucepan combine vermouth, vinegar, shallots, peppercorns.  Bring to boil and boil until liquid is almost evaporated.  Add stock and boil mixture until reduced by half.  Add heavy cream, boil mixture until reduced by 1/3, add white pepper and salt to taste.  Remove pan from heat and whisk in mustard and sour cream.  Strain sauce through fine sieve into a bowl and keep warm and covered.
Form crab mixture into cakes, using 1/3 cup for each.  Transfer to jelly-roll pan sprinkled with remaining 1 cup Saltines.  Sprinkle crab cakes with bread crumbs, transfer to baking sheet, bake in middle of preheated 450 F oven for 8 minutes.  Brush tops with melted butter and broil under preheated broiler about 4" from  heat 2-3 minutes until just golden.  Serve with sauce.  16-18 crab cakes.