Recipe - Robert De Niros Crab Cakescitrus Sauce

One fourth cup Red bell pepper, dice fine
One fourth cup Onion, dice fine
One fourth teaspoon Garlic, mince
1 tablespoon Butter
1 Egg yolk
One half teaspoon Mixed dried herbs
One half teaspoon Dijon mustard
1 teaspoon Lemon juice
1 ds Cayenne pepper
Tabasco sauce
1 pound Crabmeat; pick over, flake
One fourth pound Raw salmon, dice
Vegetable or peanut oil
Flour for dredging
2 Whole eggs, beat with
1 teaspoon Water
Dry bread crumbs
BECHAMEL SAUCE
3 tablespoon Butter
2 tablespoon Flour
1 cup Heavy cream
CITRUS SAUCE
1 bn Basil
1 bn Cilantro
One fourth cup Orange juice
1 ds Lemon juice
1 ds White wine vinegar
One fourth teaspoon Jalapeno, mince
1 cup Vegetable oil
Tabasco

CAKESIn a saucepan cook pepper, onion and garlic in butter over
moderately low heat until soft. In a bowl combine with Bechamel and
stir in egg yolk, herbs, mustard, lemon juice, cayenne, Tabasco, salt
and pepper. In another bowl combine One half cup sauce mixture with crab and
salmon and toss lightly with a fork to combine well. Form into 3"
patties and chill for 1 hour. Heat oil in a deep fryer to 350~.
Dredge patties lightly in flour, then beaten egg and in bread crumbs,
coating well. Deep fry in batches for 4 minutes or until light brown.
Drizzle with Citrus Sauce and serve with a fruit salsa and fresh
veggies.

BECHAMELMelt butter over moderate heat. Add flour and cook, stirring
for 10 to 15 minutes. Do not let the roux color. In another saucepan,
bring cream to a boil. Reduce heat to very low, add roux, stirring
constantly, and cook for 5 minutes. Cool. CITRUS SAUCEIn a blender
puree herbs, juices, vinegar and jalapeno. Add oil, a little at a
time, blending after each addition until sauce coats back of a spoon.
Add Tabasco, salt and pepper.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip