1 lb. lump crab meat
3/4 lb. unshelled shrimp
1 egg
3/4 c. whipping cream
Salt & pepper to taste
1/4 c. finely chopped green onion or scallions
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
Dash Tabasco
1/2 c. vegetable oil

PARSLEY BUTTER SAUCE:

3 tbsp. chopped shallots
2 tbsp. sherry vinegar
1/4 c. dry white wine
1/2 c. fish stock or bottled clam juice
1/2 c. whipping cream
3 tbsp. butter
Salt & pepper to taste
1 tbsp. coarse mustard
1/4 c. finely chopped parsley

Remove shells or cartilage from crab. Leave in large lumps. Shell and devein shrimp. Put shrimp in food processor or blender and add egg, cream, salt and pepper. Blend as fine as possible. Pour and scrape mixture into mixing bowl. Add the crab, green onions, mustard, Worcestershire sauce and Tabasco. Blend together gently. Shape into 10 cakes. Heat some of the oil in a skillet, saute cakes 3 minutes on each side, until golden brown. Use more oil if necessary. Serve with parsley butter sauce.

For sauce, reduce by half shallots, vinegar and wine in saucepan. Add fish stock and cream. Bring to boil, cook at hard boil 45 seconds. Swirl in remaining ingredients.