Crab cakes: Combine egg, mayo, garlic, hot pepper sauce, worcestershire, salt and pepper; mix well to make a sauce.
Add pre-cooked crab meat, peppers, onion, celery and jalapeno.
Sprinkle breadcrumbs over mixture.
Carefully mix with hands to combine well; divide into 18 parts and each into a biscuit size cake.
Preheat oven to 450, then heat skillet with a mixture of butter and oil (1/2 and 1/2).
Cook cakes to light golden brown on one side; turn over and place in oven to bake 5 mins.- Do not overbrown.
Sauce: Boil shallots and wine until reduced by 3/4; stir in mustard then cream. Reduce to desired consistency; strain and serve.
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