Recipe - Jumbo Lump Crab Cakes With Chipotle Sauce

THE SAUCE BASE
1 cup Soy oil
One half cup Onion chopped into small
dice
Three fourths cup Bell peppers (red;green and
yellow)chopped into small
dice
3 Egg yolks
One fourth cup Fresh lime juice
One fourth cup Dijon mustard
One half tablespoon Tabasco sauce
1 tablespoon Vietnamese fish sauce

CRAB CAKES
1 pound Jumbo lump crab meat picked
over
2 tablespoon Sauce base; (2 or 3 heaping
Tbsps)
1 One half tablespoon Fresh dill roughly chopped
1 One half tablespoon Chives roughly chopped
1 One half tablespoon Parsley cleaned; stems
removed and roughly chopped
1 One half cup Fresh bread crumbs; (crusts
removed)
1 cup Japanese bread crumbs;
(Panko)
1 tablespoon Freshly ground white pepper
2 Eggs
Vegetable oil for sauteing

CHIPOTLE SAUCE
2 Chipotle peppers in 1 Tbsp;
adobo sauce
1 tablespoon Garlic chopped
1 tablespoon Shallots chopped
One half cup Cilantro washed and roughly
chopped
One half cup Seasoned rice vinegar
1 Lemon; juiced
2 cup Soy oil

MAKE THE BASE : In a saucepan over medium heat, place the oil, onions and
peppers, and simmer until the vegetables are tender, about 7 minutes.
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 mixture, 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
hollandaiselike sauce when all the oil has been blended. Return the
saucepan to the heat for 30 seconds, whisking constantly to insure that the
sauce is fully incorporated. Set the saucepan down over a bowl of ice and
whisk to cool quickly. Refrigerate the sauce covered, until it is
wellchilled.

MAKE THE CHIPOTLE SAUCE: In a food processor, process all the ingredients,
except the soy oil. With the machine running, add the oil in a slow stream
until the sauce is emulsified. Taste. Add more oil if necessary. Set aside.

MAKE THE CRAB CAKES: Pick over the crab meat to remove any shell pieces.
Add the dill, chives and parsley and gently toss, taking care not to break
up crab. Add two or three heaping tablespoons of the chilled sauce base to
the crab and gently combine. Add enough of the bread crumbs to bind the
crab mixture. Check to see that the mixture is moist (the bread crumbs will
absorb moisture as the crab mixture sits) and add more sauce or bread
crumbs as needed. Add the white pepper and taste for seasoning. Form the
crab into little cakes, about 2 inches in diameter. In a separate bowl,
beat the eggs. One at a time, coat each crab cake with egg. Then coat with
Japanese bread crumbs (Panko). Heat One fourth inch of the vegetable oil in a
large saute 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 minutes to heat through, and serve. To serve, place some
chipotle sauce on a dish and place the crab cakes on the sauce. Yield 12
crabcakes, or 6 first course servings.
NOTES : In the original recipe chef Rick Moonen served these with a
cucumber carrot salad.
Recipe by: Chef Du Jour Rick Moonen #DJ9321

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998