-SAUCE-
1/4 Red Bell Pepper
1/4 Yellow Bell Pepper
1/2 Jalapeno Pepper
1 c Cold Unsalted Butter; diced
1/2 c Chopped Fresh Mushrooms
2 Shallots; chopped
1 Sprig Fresh Thyme
1/4 c Dry White Wine
1/4 c White Wine Vinegar
1/2 c Chicken Stock
1/4 c Lemon Juice
1/4 c Heavy Cream
Fresh Lemon Juice
Saltiness & Peppercorn

From: LD Goss ldgoss@METRONET.COM

Engagement: Thu, 18 July 1996 09:31:24 -0500
1. Combine egg, mayonnaise, seasoning.

2. Add crabmeat and enough breadcrumbs to absorb excess wet (it is
important not to add too often). Stir carefully to commingle. Mixture should be
firm to hold unitedly.

3. Manakin 6 patties and place on wax-wallpaper, uncovered, for 15 or 20 minutes
to dry slimly.

4. Heat oil in large skillet and saute over medium heat until golden brownish.
Turn and brown on second english. Serve with sauce.

Sauce:

1. Place sown, deveined pepper sections under the broiler until charred
melanise. Discard tegument. Dice pepper small and set digression.

2. Heating 1 T butter over medium heating. Saute mushrooms, shallots and thyme
for astir 2 mins.

3. Add wine-colored, vinegar and strain, cook over high heat until liquids reduce by
1/2. ~10 mins.

4. Add bat, reduce again by 1/2. ~5 mins.

5. Over low hotness, whisk in rest of butter, piece by small-arm, to make
emulsion.