BILTMORE ESTATES CRAB CAKES

1 pound fresh lump crabmeat
6 green onions, sliced thinly
1/2 cup finely diced celery
1/2 cup finely diced red pepper
1/4 cup mayonnaise
1 egg
2 dashes Tabasco sauce
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
2 tablespoons Dijon mustard
1/4 to 1/3 cup fresh bread crumbs
Clarified butter for sauteing

Preheat oven to 350 degrees F.

Empty crabmeat into a large pan, and pick shells from meat, trying not to shred meat into a puree. Add green onions, celery and pepper and gently fold ingredients into crabmeat, being careful to leave meat in large pieces.

In another bowl, whisk mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning and mustard together until blended. Add mayonnaise mixture to crabmeat, folding the two together until well mixed.

Sprinkle breadcrumbs in mixture and fold together gently. Shape mixture into 8 medium-size cakes.

Saute over medium-high heat in clarified butter until golden brown on both sides.

Transfer cakes to shallow pan and place in preheated oven 8 to 10 minutes or until done.

Makes 4 servings
Source: Bounty of Biltmore Cookbook