Ingredients
- 350 degree oven
- 6 egg yolks
- 2 eggs
- 2 in diameter (inches)
- 2 chipotle peppers in
- 1 vegetable oil for sauting
- 1 lemon
- 1/2 tabasco
- 1/4 vegetable oil in a saute over hea sautjing in batches (pan)
- 2 cups soy oil process all the ingredients
- 1 lb lump crabmeat (jumbo)
- 1 c soy oil
- 1 1/2 c bread crumbs (fresh)
- 1 c japanese bread crumbs
- 3/4 c peppers (chopped)
- 1/2 cup cilantro
- 1/4 c lime juice (fresh)
- 1/4 c dijon mustard
- 1/2 cup seasoned rice vinegar
- 1/2 c onion (chopped)
- 1 tablespoon adobo sauce
- 1 tb vietnamese fish sauce
- 1 tablespoon garlic (chopped)
- 1 tablespoon shallots (chopped)
- 1 tb pepper (freshly ground white)
- 1 1/2 tb dill (fresh)
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
