Mrs. Duvall'S Crab Cakes - cooking recipe

Ingredients

1/4 cup mayonnaise
1/4 cup onion, minced
2 medium eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over and flaked
1 cup soda cracker, FINELY crushed
2 tablespoons unsalted butter
1/4 cup olive oil
chili-garlic sauce
1 tablespoon olive oil
2 chives, chopped finely
1 tablespoon garlic, minced
3 tablespoons chili sauce
1/2 cup heavy cream
1/4 cup white wine, Riesling
2 -3 tablespoons lime juice
lemon wedge

Preparation

In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
Fold in crabmeat and 1/4 cup of cracker crumbs.
Shape mixture into 16 cakes about 1\" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
Refrigerate for at least 2 hours or overnight to \"set\" cakes.
*About 10 minutes before cooking cakes,* MAKE SAUCE.
Heat oil in small heavy sauce pan over medium-low heat.
Add chives and garlic; saute until tender, about 3 minutes.
Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
Remove from heat, cover and keep warm over hot water.
MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
When ready to serve:
In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
Drain crab cakes on paper towels; then keep warm in a low oven.
Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
Serve with lemon wedges and Garlic-Chili Sauce.