INGREDIENTS

INSTRUCTIONS

Method: Pre-heat the oven to 350 degrees. 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. Make the Chipotle Sauce: 2 chipotle peppers  in 1
tablespoon. adobo sauce 1 tablespoon chopped garlic 1 tablespoon
chopped shallots 1/2 cup of cilantro, washed and roughly chopped 1/2
cup seasoned rice vinegar 1 lemon, juiced 2 cups soy oil 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. Make the 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 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
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 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. Heat 1/4 of vegetable oil in a large saute pan over  medium
heat. SautJing in batches, brown the crab cakes on both sides  and
reserve on a platter. Place in a pre-heated 350 degree oven for  2-3
minutes to heat through, and serve. Make the Nuoc Cham Sauce 2  small
cloves garlic, peeled and chopped 1 Serrano chiles, seeded and  chopped
2 tablespoons sugar 1/4 cup rice vinegar 1 tablespoon lemon  juice 1
tablespoon lime juice 1/4 cup Vietnamese fish sauce 1/2 cup  soy oil
1/2 small red onion, peeled and thinly sliced 2 whole medium  carrots,
peeled 1 large turnip, peeled and sliced into matchsticks  using a
mandolin 1 gourmet cucumber, scored and split 3 tablespoons  fresh
mint, chiffonade 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 two crabcakes at the  other.
Drizzle the Chipotle sauce in between the two in a zig zag  pattern.
Wine Suggestion: Sauvignon Blanc. Yield: 12 crabcakes, or 6  first
course servings. Posted to MC-Recipe Digest V1 #330  Recipe by: CHEF DU
JOUR RICK MOONEN SHOW #DJ9321  From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Thu, 5 Dec 96 19:56:53 UT

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1096
Calories From Fat: 463
Total Fat: 52.5g
Cholesterol: 912.3mg
Sodium: 2443.3mg
Potassium: 1858.6mg
Carbohydrates: 135.3g
Fiber: 12g
Sugar: 41.1g
Protein: 38.9g