CREOLE CRAB CAKES

1 egg, well beaten
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
1 tbsp. mayonnaise
1 tbsp. baking powder
2 tsp. creole seasoning
3 slices homestyle bread crust, removed & crumbled
1/2 lb. cooked & cleaned crawfish, roughly chopped
1 lb. cooked & picked crabmeat (lump or backfin)
1 c. dry bread crumbs, unseasoned
1/2 c. butter

In a large bowl, beat the egg. Add Worcestershire sauce, parsley, mayonnaise, baking powder, creole seasoning and homestyle bread crumbs. Mix well; then add crawfish and crabmeat. Using hands, mold 8 patties. Dip patties into dry bread crumbs.

In skillet, melt butter and fry crabmeat patties about 5-7 minutes on each side until golden brown. Use low heat so butter will not burn.

CREOLE SAUCE:

2 tbsp. green onion, chopped
1 tbsp. butter
1/4 c. seafood stock (or bottled clam juice)
1/4 c. dry white wine
2 tbsp. creole mustard
1 c. heavy whipping cream
Salt to taste
Dash cayenne pepper

In small frying pan, melt butter and saute onions until they soften. Add seafood stock and wine; rapidly boil to reduce to about 2 tablespoons. Stir in Creole mustard. Blend in the heavy cream and bring to simmer. Simmer for 3 minutes. Add cayenne and salt to taste. Keep warm until ready to serve. Place 2 tablespoons sauce on each plate, then 2 crab cakes. Top with grilled shrimp (if desired) and garnish with lemon and parsley. (My favorite.) Serves 4.