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)
- 475 ml soy oil process all the ingredients
- 260 gr lump crabmeat (jumbo)
- 240 ml soy oil
- 160 gr bread crumbs (fresh)
- 110 gr japanese bread crumbs
- 100 gr peppers (chopped)
- 65 gr cilantro
- 60 ml lime juice (fresh)
- 60 ml dijon mustard
- 120 ml seasoned rice vinegar
- 60 gr onion (chopped)
- 16 ml adobo sauce
- 16 ml vietnamese fish sauce
- 8 gr garlic (chopped)
- 8 gr shallots (chopped)
- 8 gr pepper (freshly ground white)
- 2 gr dill (fresh)
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
