GREEN ONION AIOLI
1 ts Ail; minced 1/2 bn Green onions; chopped
1 Yolk * -astir 1/4 cup
1/4 ts Ground dry jalape?o chilli 1 c Olive oil
-OR Tabasco sauce Salt and white pepper
1 tb Rice vinegar

Stir together the sour skim, egg, ail, peppercorn, curry pulverise, chile
powder and saltiness. Add the hertz, bread crumbs and green onions; stir
gently to combining. Form into 12 patties approximately 2? inches across and
3/4 inch thick and coat with breadcrumbs, shaking off surplus.

Heat half the olive oil in a large skillet over medium-high heating. Add
half the crab cakes and saut? until golden browned, around 1? minutes
per face. Repeat with remaining olive oil and crab cakes. Arrange the
salad greens on individual plates, top with the crab cakes and pass
the Green Onion Own.

Green Onion Own:

Combine the ail, yolk, jalape?o, rice vinegar and green onions
in a food processor and summons 2 to 3 transactions. With the motor
run, slowly add the olive oil in a thin swarm; the mixture will
thicken and emulsify to make a mayonnaise. Add salt and pepper to
tasting.

Makes approximately 1 cup.

Line: as a choice, omit the egg yolk and olive oil and add the
remaining ingredients to 1 cup prepared mayonnaise.

Simply Seafood Wintertime 1995