2 pounds fresh crabmeat
1/4 teaspoon salt
5 tablespoons vegetable oil
3/4 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1 cup bread crumbs
1 tablespoon fresh basil, minced
1/4 cup fresh parsley, finely chopped
3 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup flour
1 tablespoon vegetable oil
1 tablespoon butter
2 cups clam juice
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Mix together crabmeat, salt, Worcestershire sauce and Tabasco. Shape into cakes and roll in bread crumbs.
Heat 5 tablespoons vegetable oil in skillet. Heat oil on medium heat until very hot, just before smoking. Sauté for 5 minutes. Turn and repeat until golden brown.
Heat the oil and butter in saucepan.
Slowly add the flour, stirring constantly. Cook for 5 minutes. Slowly add the clam juice, whisking constantly. Pour in white wine, add black pepper and crushed pepper flakes. Simmer then add cream and all remaining ingredients.
Simmer, not boil, until thick enough to evenly coat the back of a spoon. Serve sauce over crabcakes.
Size of cake determines yield.