Jumbo Lump Crabcakes, Cucumber Carrot Salad A

Ingredients

240 ml soy oil
60 gr onion
100 gr peppers
6 egg yolks
60 ml lime juice
60 ml dijon mustard
1/2 tabasco
16 ml vietnamese fish sauce
260 gr lump crabmeat
2 gr dill
160 gr bread crumbs
110 gr japanese bread crumbs
8 gr pepper
2 eggs
1 vegetable oil for sauting
2 chipotle peppers in
16 ml adobo sauce
8 gr garlic
8 gr shallots
65 gr cilantro
120 ml seasoned rice vinegar
1 lemon
475 ml soy oil process all the ingredients
2 in diameter
1/4 vegetable oil in a saute over hea sautjing in batches
350 degree oven

Instructions

serve. Make the Nuoc Cham Sauce 2 small cloves garlic, peeled and chopped 1 Serrano chiles, seeded and chopped 2 tablespoons sugar quarter cup rice vinegar 1 tablespoon lemon juice 1 tablespoon lime juice quarter cup Vietnamese fish sauce half cup soy oil half 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 half 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: course servings. Posted to MC-Recipe Digest V1 #1 Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9321