Jumbo Lump Crabcakes, Cucumber Carrot Salad A

Ingredients

1 c soy oil
1/2 c onion
3/4 c peppers
6 egg yolks
1/4 c lime juice
1/4 c dijon mustard
1/2 tabasco
1 tb vietnamese fish sauce
1 lb lump crabmeat
1 1/2 tb dill
1 1/2 c bread crumbs
1 c japanese bread crumbs
1 tb pepper
2 eggs
1 vegetable oil for sauting
2 chipotle peppers in
1 tablespoon adobo sauce
1 tablespoon garlic
1 tablespoon shallots
1/2 cup cilantro
1/2 cup seasoned rice vinegar
1 lemon
2 cups 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 1/4 cup rice vinegar 1 tablespoon lemon juice 1 tablespoon lime juice 1/4 cup Vietnamese fish sauce 1/2 cup soy oil 1/2 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 1/2 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