• Jumbo Lump Crab Cakes With Chipotle Sauce

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    • 1 c. Soy oil
    • 1/2 c. Onion minced into small dice
    • 3/4 c. Bell peppers (red,green and yellow)minced into small dice
    • 3 x Egg yolks
    • 1/4 c. Fresh lime juice
    • 1/4 c. Dijon mustard
    • 1/2 Tbsp. Tabasco sauce
    • 1 Tbsp. Vietnamese fish sauce
    • 1 lb Jumbo lump crab meat picked over
    • 2 Tbsp. Sauce base, (2 or possibly 3 heaping Tbsps)
    • 1 1/2 Tbsp. Fresh dill roughly minced
    • 1 1/2 Tbsp. Chives roughly minced
    • 1 1/2 Tbsp. Parsley cleaned, stems removed and roughly minced
    • 1 1/2 c. Fresh bread crumbs, (crusts removed)
    • 1 c. Japanese bread crumbs, (Panko)
    • 1 Tbsp. Freshly grnd white pepper
    • 2 x Large eggs Vegetable oil for sauteing
    • 2 x Chipotle peppers in 1 Tbsp, adobo sauce
    • 1 Tbsp. Garlic minced
    • 1 Tbsp. Shallots minced
    • 1/2 c. Cilantro washed and roughly minced
    • 1/2 c. Seasoned rice vinegar
    • 1 x Lemon, juiced
    • 2 c. Soy oil


    1. MAKE THE BASE : In a saucepan over medium heat, place the oil, onions and peppers, and simmer till the vegetables are tender, about 7 min.
    2. Combine the 3 egg yolks, lime juice, mustard, Tabasco, and fish sauce in a large bowl. Remove the oil and vegetables from the heat. Slowly pour them into the yolk mix, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the saucepan to the heat for 30 seconds, whisking constantly to insure which the sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cold quickly. Chill the sauce covered, till it is well-chilled.
    3. MAKE THE CHIPOTLE SAUCE: In a food processor, process all the ingredients, except the soy oil. With the machine running, add in the oil in a slow stream till the sauce is emulsified. Taste. Add in more oil if necessary. Set aside.
    4. MAKE THE CRAB CAKES: Pick over the crab meat to remove any shell pcs.
    5. Add in the dill, chives and parsley and gently toss, taking care not to break up crab. Add in two or possibly three heaping Tbsp. of the chilled sauce base to the crab and gently combine. Add in sufficient of the bread crumbs to bind the crab mix. Check to see which the mix is moist (the bread crumbs will absorb moisture as the crab mix sits) and add in more sauce or possibly bread crumbs as needed. Add in the white pepper and taste for seasoning. Form the crab into little cakes, about 2 inches in diameter. In a separate bowl, beat the Large eggs. One at a time, coat each crab cake with egg. Then coat with Japanese bread crumbs (Panko). Heat 1/4 inch of the vegetable oil in a large saute/fry pan over medium heat. Sauteing in batches, brown the crab cakes on both sides and reserve on a platter. Place in a preheated 350 degree oven for 2- 3 min to heat through, and serve. To serve, place some chipotle sauce on a dish and place the crab cakes on the sauce.
    6. Yield 12crabcakes, or possibly 6 first course servings.
    7. NOTES : In the original recipe chef Rick Moonen served these with a cucumber carrot salad.

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