Deviled Crab

In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly. Shape the crab mixture into cakes and roll in bread crumbs. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon. Serve the sauce over the crab cakes.