| | Louisiana Crabcakes |
| 1 | | Extra large egg; beaten |
| 1 | tb | Mayonnaise |
| | Salt; to taste |
| 1/4 | ts | Ground black pepper |
| 1/4 | ts | Curry powder |
| 4 | dr | Tabasco pepper sauce |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Lemon juice |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Cayenne pepper |
| 1/2 | ts | Paprika |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Celery salt |
| 1 | lb | Fresh jumbo lump crabmeat; all shell removed |
| 4 | tb | Dry bread crumbs |
| 2 | c | Corn or peanut oil; approximately |
| | Mixed Greens |
| 1 | tb | Sherry vinegar or balsamic vinegar |
| 1/2 | ts | Dijon mustard |
| 1 3/4 | ts | Salt |
| | Freshly ground black pepper |
| 4 | tb | Olive oil |
| 1 | tb | Shallot; minced |
| 1 | | Clove garlic; minced |
| 4 | tb | Fresh chives or scallion tops, chopped |
| 1/4 | lb | Mixed salad greens (1 1/2 quarts) |
