Crab Cakes

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   1. Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible.

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   2. Place the cream in a saucepan and bring to a boil. Reduce by approximately one-half. Chill the cream well.

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   3. Saute the bell peppers in a small amount of clarified butter until tender.

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   4. Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 ounces (90 grams) bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.

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   5. Using a mold, form the crab mixture into cakes of the desired size.

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   6.Place the remaining bread crumbs in an appropriately sized hotel pan. Place the crab cakes, a few at a time, in the hotel pan and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.

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   7.Heat a saute pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/4 inch (6 millimeters) deep.

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   8. Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.

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   Sauce: Mix all ingredients together.

No additional tips available.