In a deep bowl, beat the egg lightly with a wire whisk. Add the mayonnaise, mustard, red pepper, hot pepper sauce, salt and white pepper and whisk until the mixture is smooth. Then add the crab meat, parsley and crumbs, and very gently toss together with a fork. Try not to break up the crab meat. Leave lumps as large as possible. Divide the mixture into eight equal portions, and shape each of these into a ball about 2 inches in diameter. Roll lightly in flour. Wrap in waxed paper, and chill the cakes for 30 minutes. Deep-fry the crab cakes at 375 degrees until golden brown. Serve with lemon wedges and tartar sauce. Serves 4.
» Serve at once, accompanied by tartar sauce along with the beverage of your choice. You will find this to be a jewel of a recipe.