CRAB CAKES

Makes: 24

3 ounces butter
1/4 cup onion, chopped
1/2 cup chopped mushrooms
2 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 cup heavy cream
1 pound crabmeat
1 cup fresh bread crumbs
2 ounces white wine
1 teaspoon chopped parsley
1/2 teaspoon Worcestershire
1 egg
1/2 teaspoon salt
1 cup flour
4 ounces butter

In a medium saucepan, melt butter. Add onion and mushrooms and cook over medium heat for 5 minutes. Stir in flour, mustard, paprika, and pepper. Add cream and whisk until sauce thickens.
Transfer to a mixing bowl. Flake the crabmeat and add to the sauce. Mix in bread crumbs, white wine, chopped parsley, Worcestershire, egg and salt. Allow the mixture to cool.
Portion into small cakes for appetizers. Shape into small patties, and dredge in flour.
Melt half of the butter over medium heat in a non-stick frying pan. Fry half of crab cakes until brown on both sides.
Clean pan and continue frying with remaining butter. Serve hot.