* Exported from MasterCook * Jumbo Lump Crabcakes, Cucumber Carrot Salad Recipe By : Chef Du Jour Rick Moonen Show #DJ9321 Serving Size : 6 Preparation Time :0:00 Categories : Crab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base: 1 c Soy oil 1/2 c Onion -- chopped, small dice 3/4 c Red, green & yellow peppers -- - chopped 3 Egg yolks 1/4 c Fresh lime juice 1/4 c Dijon mustard 1/2 tb Tabasco 1 tb Vietnamese fish sauce 1 lb Jumbo lump crab meat -- - uncleaned 1 1/2 tb Fresh dill 1 1/2 tb Chives 1 1/2 tb Parsley -- cleaned, stemmed 1 1/2 c Fresh bread crumbs -- - crusts removed 1 c Japanese bread crumbs (Panko) 1 tb White pepper -- freshly ground 2 Eggs Vegetable oil -- for sautéing Chipotle Sauce: 2 Chipotle peppers 1 tb Adobo sauce 1 tb Garlic -- chopped 1 tb Shallots -- chopped 1/2 c Cilantro -- - washed and roughly chopped 1/2 c Seasoned rice vinegar 1 Lemon -- juice of 2 c Soy oil Nuoc Cham Sauce: 2 cl Garlic -- peeled and chopped 1 Serrano -- seeded and chopped 2 tb Sugar 1/4 c Rice vinegar 1 tb Lemon juice 1 tb Lime juice 1/4 c Vietnamese fish sauce 1/2 c Soy oil 1/2 sm Red onion -- - peeled and thinly sliced 2 md Carrots -- peeled 1 lg Turnip -- peeled and sliced into - matchsticks using a mandolin 1 Gourmet cucumber -- - scored and split 3 tb Fresh mint -- chiffonade Pre-heat the oven to 350°F. In a sauce pan 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, fish sauce in a large bowl. Remove the oil and vegetables from the heat. Slowly pour 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 hollandaise-like sauce when all the oil has been blended. Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cook quickly. Refrigerate the sauce covered, until it is well-chilled. Chipotle Sauce: Process all the ingredients, except for 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. Reserve. Crab Cakes: Pick over crab meat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add a heaping 2 or 3 tb 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 mix 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" 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. Heat 1/4" vegetable oil in a large saute pan over medium heat. Sautéing in batches, brown the crab cakes on both sides and reserve on a platter. Place in a pre-heated 350°F oven for 2 to 3 minutes to heat through, and serve. Nuoc Cham Sauce: Cut the vegetables and make the salad. Blend salad ingredients and toss in 1/2 cup of Nuoc Cham Sauce. To Serve: Artfully arrange the salad at one end and 2 crabcakes at the other. Drizzle the Chipotle sauce in between the two in a zig zag pattern. Wine Suggestion: Sauvignon Blanc. Yield: 12 Crabcakes Posted by: Ed Bauman , Dec 5, 1996 - - - - - - - - - - - - - - - - - -