1 lb Flaked crab meat
1/2 c  Minced onion
1/4 c  Minced green pepper
2 tb Margarine
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Tabasco sauce
3/4 ts Salt
1/4 ts Pepper
1 ds Cayenne pepper (optional)
1/4 c  Flour
1 1/4 c  Light cream
2    Beaten egg yolks
1/2 c  Fresh bread crumbs
1/2 ts Paprika
1 tb Melted butter
Corn oil

Pick over crab carefully: set aside. Saute onion & green pepper in
margarine until tender; stir in mustard, Worcestershire, Tabasco,
salt, pepper & cayenne. Stir in flour; gradually blend in cream.
Heat mixture to a boil; stirring constantly; boil 1 minute. Stir in
crab meat. Add a little hot sauce mixture to egg yolks; return to pan
& heat until thickened, stirring constantly. Chill mixture. Combine
bread crumbs, paprika & melted butter in bowl. Shape crab mixture
into 8 crab cakes; dip into crumb mixture. Cook cakes in 1″ hot oil
over moderate heat until golden brown on both sides.