Louis' Crabcakes

Makes ten 4-ounce dinner-portion crab cakes.

2 cups best-quality mayonnaise (I use Hellmann's)
2 large egg whites
1 teaspoon Tabasco sauce
1 tablespoon plus 1 teaspoon dry mustard (I use Colman's English mustard)
6 tablespoons minced shallots
1/4 cup minced scallions, white and green parts
2 pounds lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
3 cups bread crumbs, made in a food processor from a sliced and dried baguette
2 tablespoons unsalted butter, melted and slightly cooled
1/2 cup peanut oil
4 tablespoons unsalted butter

1. Whisk the mayonnaise and egg whites together in a small bowl until well blended. Whisk in the Tabasco and dry mustard. Add the shallot and scallions and mix well. Carefully fold in the crabmeat so as not to break up the lumps. Gently fold in 2 cups of the bread crumbs.

2. Divide the mixture into 10 equal parts of 4 ounces each and gently pat each portion into the round shape of crab cakes. Mix the melted butter with the remaining cup of bread crumbs and gently coat each of the cakes.

3. Heat the oil and 4 tablespoons of butter in a skillet over medium-high heat. Sauté the crab cakes for 3 minutes on each side or until nicely browned, turning once. Watch the heat. If the fat gets too hot, the cakes will brown on the outside before they are cooked on the inside. When cooked, drain the cakes briefly on paper towels. Serve immediately or keep warm in a 200°F oven for up to 15 minutes. If the crab cakes stay in the oven any longer, they will dry out.