| 1 1/2 | lb | Crab meat; picked over |
| 1 | c | Plain bread crumbs |
| 2 | | Stalks celery; finely minced |
| 1 | sm | Onion; finely minced |
| 1 | sm | Green pepper; finely minced |
| 1 | ts | Dry mustard |
| 1/2 | ts | Tabasco sauce |
| 1 | lg | Egg |
| 1/4 | c | Mayonnaise |
| 1 | tb | Lemon juice |
| 1/2 | ts | Worcestershire sauce |
| | Additional bread crumbs for coating the crab cakes |
| 1/2 | c | Oil for frying; (or more) |
| 1 | c | Tatar sauce or jalapeno hollandaise |
| | TARTAR SAUCE |
| 1/3 | c | Celery; finely minced |
| 1/3 | c | Onion; finely minced |
| 2 | c | Mayonnaise; homemade or commercial |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Worcestershire sauce |
| 1 | pn | Salt |
| 1 | pn | Dry mustard |
| 1 | pn | Pepper |
| 2 | tb | Dill pickle relish |
| | JALAPENO HOLLANDAISE SAUCE |
| 1/2 | lb | Unsalted butter; melted and warm but not, hot |
| 3 | | Egg yolks |
| 1 | tb | Water |
| 1 | tb | Lemon juice |
| 1 | | Jalapeno pepper; very finely minced |
| 1 | pn | Salt |
