Crabcakes

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1/4 cup mayonnaise

1 tablespoon Dijon mustard

Dash Worcestershire sauce

1/2 cup finely sliced scallion, light and dark part

1 teaspoon salt

1 large egg, lightly beaten

1 pound picked over crab

1/4 cup (or more) fresh breadcrumbs

Tabasco sauce

2 tablespoons vegetable oil

2 tablespoons butter

Flour for dredging

Cole slaw made with threads of carrot, red bell pepper and parsley