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.