Deviled Crab Cakes
To make the crab cakes, melt the butter in a large heavy skillet over medium heat. Add the peppers, onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and cooke for 2-3 minutes, stirring constantly to make sure it does not burn. Slowly stir in the cream until the mixture is smooth and cook for 2-3 minutes, stirring until thickened. Remove the pan from the heat.
Add both mustards, the herbs, cayenne, Tabasco and egg yolk and mix well. Add the crabmeat, lemon juice, and bread crumbs and stir until mixed. Season with salt and pepper.
Transfer the mixture to a bowl and cover with lightly buttered waxed paper. Let cool to room temperature, then refigerate for 3-4 hours until completely chilled.
Using your hands, form the crab mixture into 4 large or 8 small oval cakes.
Beat the milk and egg together in a shallow bowl. Put the cracker or bread crumbs in another shallow bowl. Dip each crab cake into the egg wash and then roll in the crumbs until evenly coated. Set on a waxed paper-lined baking sheet.
In a deep-fat fryer or a deep, heavy saucepan, heat the oil to 350 F. Fry the crab cakes a few at a time for 2 minutes on each side, or until golden brown. Transfer to paper towels and sprinkle lightly with salt. Serve with the mustard dressing.
Combine the mayonnaise, sour cream, mustard, ketchup, vinegar and tabasco in a bowl. Whisk well to blend. Stir in the relish, egg and herbs. Cover and refrigerate for at least 1 hour before serving. The dresssing will keep in the refrigerator for up to 4 days.