Crab cakes Recipe

1 pound lump crab meat
3/4 pound unshelled shrimp
3/4 cup heavy cream
salt snd ground pepper to taste
1/2 cup finely chopped green onions
1 whole egg
1 Tbs. Dijon mustard
1 tsp. Worchestireshire sauce
1/4 tsp. Tabasco sauce
1/2 cup vegetable oil

Pick over the crab meat to remove any cartilage or shell. Leave the lumps as large as possible. Shell and devein the shrimp. Put the shrimp in a food processor or blender and add the egg, cream, salt, and pepper. Blend as,finely as possible. Pour and scrape the mixture into a mixing bowl.

Add the crab meat, green onions, mustard, Worchestershire sauce, and Tabasco sauce. Blend gently but thoroughly. Shape the mixture into 10 cakes.

Heat 2 tsp. oil in a nonstick skillet and add the cakes, several at a time. Cook over medium heat about 3 minutes on each side or until golden brown. Transfer the cakes to a heated platter as they are cooked. Continue adding oil as necessary.