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- Golden pan-fried crab cakes with a red bell pepper and butter sauce
- 2 tbsp (30 ml) mayonnaise
- 1/2 tsp (2 ml) curry powder
- 3 to 4 drops hot red pepper sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- 1/8 tsp (1 ml) ground cloves or allspice
- 1/8 tsp (1 ml) cayenne pepper
- 1/2 tsp (2 ml) paprika
- 1/4 tsp (1 ml) dry mustard
- salt and pepper
- 1 lb (.5 kg). fresh lump crabmeat
- 3 to 5 tbsp (70 ml). bread crumbs
- corn or peanut oil
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/2 jalepeno pepper
- 1 cup (225 ml) cold butter, diced
- 1/2 cup (125 ml) fresh mushrooms, chopped
- 2 shallots, chopped
- 1 sprig fresh thyme
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) white wine vinegar
- 1/2 cup (125 ml) chicken stock
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) heavy cream
- fresh lemon juice
- salt and pepper
- Combine egg, mayonnaise and seasoning.
- Add crab and enough breadcrumbs to absorb excess moisture (not too much).
- Stir carefully to blend; mixture should be firm yet moist,and should hold together.
- Form about 6 patties, depending on your size preferences, and set on wax paper for a few minutes to dry slightly.
- Heat some oil in pan and pan-fry until golden on both sides (few minutes on each side is good).
- Serve with sauce.
- Place seeded, deveined pepper sections under the broiler until charred black; discard skin.
- Dice peppers small and set aside.
- Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and thyme for about 2 min.
- Add wine, vinegar and stock and cook until liquids reduce by half - about ten minutes.
- Stir in cream and reduce by half - about five minutes.
- Over low heat, whisk in remaining butter, gradually, piece by piece - creating an emulsion.
- Strain, if desired, and season with lemon juice, salt and pepper.
- And stir in the diced, roasted peppers and serve warm.
- serve or if you prefer, you may puree sauce in blender.
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