Recipe - Pan-Fried Crab Cakesbell Pepper Sauce

CRABCAKES
1 Extra large egg; beaten
1 tablespoon Mayonnaise
One fourth teaspoon Curry Powder
3 dr Hot Pepper Sauce
1 teaspoon Worcestershire Sauce
1 tablespoon Lemon Juice
1/8 teaspoon Ground Cloves
1/8 teaspoon Cayenne Pepper
One half teaspoon Paprika
One fourth teaspoon Dry Mustard
Salt & Pepper
1 pound Fresh Lump Crabmeat
3 tablespoon Bread Crumbs; up to 5
4 tablespoon Corn Or Peanut Oil (Or Up
To 6 Tb)

SAUCE
One fourth Red Bell Pepper
One fourth Yellow Bell Pepper
One half Jalapeno Pepper
1 cup Cold Unsalted Butter; minced
One half cup Chopped Fresh Mushrooms
2 Shallots; chopped
1 Sprig Fresh Thyme
One fourth cup Dry White Wine
One fourth cup White Wine Vinegar
One half cup Chicken Stock
One fourth cup Lemon Juice
One fourth cup Heavy Cream
Fresh Lemon Juice
Salt & Pepper

From: LD Goss ldgoss@METRONET.COM

Date: Thu, 18 Jul 1996 09:31:24 0500
1. Combine egg, mayo, seasoning.

2. Add crabmeat and enough breadcrumbs to absorb excess moisture (it is
important not to add too much). Stir carefully to blend. Mixture should be
firm to hold together.

3. Form 6 patties and place on waxpaper, uncovered, for 15 or 20 minutes
to dry slightly.

4. Heat oil in large skillet and saute over medium heat until golden brown.
Turn and brown on second side. Serve with sauce.

Sauce:

1. Place seeded, deveined pepper sections under the broiler until charred
black. Discard skin. Dice pepper small and set aside.

2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and thyme
for about 2 mins.

3. Add wine, vinegar and stock, cook over high heat until liquids reduce by
1/2. ~10 mins.

4. Add cream, reduce again by 1/2. ~5 mins.

5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.

6. Strain & seasono sauce to taste with lemon juice, salt & pepper. Fold
in minced pepper. Serve warm. Bon Appetit! The recipe was published in New
York Times

EATL Digest 17 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.