In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.
In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
02Fold in crabmeat and 1/4 cup of cracker crumbs.
03Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
04Refrigerate for at least 2 hours or overnight to "set" cakes.
05*About 10 minutes before cooking cakes,* MAKE SAUCE.
06Heat oil in small heavy sauce pan over medium-low heat.
07Add chives and garlic; sauté until tender, about 3 minutes.
08Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
09Remove from heat, cover and keep warm over hot water.
10MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
11When ready to serve:.
12In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
13When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
14Drain crab cakes on paper towels; then keep warm in a low oven.
15Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.