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Creole Crab Cakes

Ingredients
1 egg, well beaten
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
1 tbsp. mayonnaise
1 tbsp. baking powder
2 tsp. creole seasoning
3 slices homestyle bread crust,
removed & crumbled
1/2 lb. cooked & cleaned crawfish,
roughly chopped
1 lb. cooked & picked crabmeat (lump
or backfin)
1 c. dry bread crumbs, unseasoned
1/2 c. butter–CREOLE SAUCE:–2 tbsp. green onion, chopped
1 tbsp. butter
1/4 c. seafood stock (or bottled clam
juice)
1/4 c. dry white wine
2 tbsp. creole mustard
1 c. heavy whipping cream
Salt to taste
Dash cayenne pepper
Preparation:
In a large bowl, beat the egg. Add Worcestershire sauce, parsley, mayonnaise, baking powder, creole seasoning and homestyle bread crumbs. Mix well; then add crawfish and crabmeat. Using hands, mold 8 patties. Dip patties into dry bread crumbs. In skillet, melt butter and fry crabmeat patties about 5-7 minutes on each side until golden brown. Use low heat so butter will not burn. In small frying pan, melt butter and saute onions until they soften. Add seafood stock and wine; rapidly boil to reduce to about 2 tablespoons. Stir in Creole mustard. Blend in the heavy cream and bring to simmer. Simmer for 3 minutes. Add cayenne and salt to taste. Keep warm until ready to serve. Place 2 tablespoons sauce on each plate, then 2 crab cakes. Top with grilled shrimp (if desired) and garnish with lemon and parsley. (My favorite.) Serves 4.