Make the Foundation:
1 c Soy oil
1/2 c Chopped onion, small dice
3/4 c Chopped peppers (red, green
-and yellowness), s
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 crabmeat,
-uncleaned
1 1/2 tb Each of fresh dill, chives
-and parsley, cleaned,
Stems
1 1/2 c Fresh bread crumbs (crusts
-removed)
1 c Japanese bread crumbs,
-(Panko)
1 tb Freshly ground white pepper
2 Eggs
Vegetable oil for sauting

Method: Pre-heat the oven to 350 degrees. In a sauce pan over medium
passion, place the oil, onions and peppers, and simmer until the
vegetables are tenderise, around 7 proceedings. Combine the 3 egg yolks, lime
succus, mustard, Tabasco, fish sauce in a large bowlful. Remove the oil
and vegetables from the hotness. Slowly pour into the yolk assortment,
whisking perpetually. 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 unified. Set the saucepan down over a bowl
of ice and whisk to cook speedily. Refrigerate the sauce covered,
until it is well-chilled. Make the Chipotle Sauce: 2 chipotle peppers
in 1 tablespoonful. adobo sauce 1 tablespoon chopped ail 1 tablespoon
chopped shallots 1/2 cup of coriander, washed and roughly sliced 1/2
cup seasoned rice vinegar 1 stinker, juiced 2 cups soy oil Process all
the ingredients, except for the soy oil. With the machine track,
add the oil in a slow stream until the sauce is emulsified. Tasting.
Add more oil if requirement. Second-stringer. Make the crab cakes: Pick over
crab meat to remove any shell pieces. Add the herbs and gently pitch,
taking care not to break up the cycles/second. Add two or three heaping
tablespoons of the chilled sauce base to the crab and gently compound.
Add enough of the bread crumbs to bind the crab assortment. Check to see
that the mixture is damp (the bread crumbs will absorb moisture as
the crab mix sits) and add more sauce or bread crumbs as requisite. Add
the white pepper and taste for seasoning. Form the crab into little
cakes, roughly 2 inches in diameter. In a separate roll, beat the egg.
One at a time, coat each crab cake with egg. Then coat with Japanese
bread crumbs. Hotness 1/4 of vegetable oil in a large saute pan over
medium warmth. SautJing in batches, brown the crab cakes on both sides
and reserve on a record. Place in a pre-het 350 degree oven for
2-3 minutes to heat through, and dish. Make the Nuoc Cham Sauce 2
small cloves ail, peeled and sliced 1 Serrano chiles, seeded and
shredded 2 tablespoons clams 1/4 cup rice vinegar 1 tablespoon lemon
succus 1 tablespoon lime succus 1/4 cup Vietnamese fish sauce 1/2 cup
soy oil 1/2 small red onion, peeled and thinly sliced 2 whole medium
carrots, raw 1 large turnip, peeled and sliced into matchsticks
using a mandolin 1 gourmet cuke, scored and burst 3 tablespoons
fresh deal, chiffonade Cut the vegetables and make the salad . Blend
salad ingredients and toss in 1/2 cup of Nuoc Cham Sauce. To Answer:
Artfully arrange the salad at one end and two crabcakes at the otc.
Drizzle the Chipotle sauce in between the two in a zig zag rule.
Wine Hint: Sauvignon Blanc. Yield: 12 crabcakes, or 6 first
path servings.
Yields
6 Servings