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1
Pre-heat the oven to 350F (180C).
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2
In a sauce pan over medium heat, place the oil, onions and peppers, and simmer until the vegetables are tender, about 7 minutes.
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3
Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a large bowl.
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4
Remove the oil and vegetables from the heat.
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5
Slowly pour into the yolk mixture, whisking constantly.
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6
Begin by pouring with small splashes, incorporating the oil completely before adding more.
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7
The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended.
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8
Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated.
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9
Set the saucepan down over a bowl of ice and whisk to cook quickly.
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10
Refrigerate the sauce covered, until it is well-chilled.
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11
With the machine running, add the oil in a slow stream until the sauce is emulsified.
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12
Taste.
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13
Add more oil if necessary.
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14
Reserve.
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15
Make the crab cakes: Pick over crab meat to remove any shell pieces.
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16
Add the herbs and gently toss, taking care not to break up the crab.
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17
Add two or three heaping tablespoons of the chilled sauce base to the crab and gently combine.
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18
Add enough of the bread crumbs to bind the crab mixture.
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19
Check to see that the mixture is moist (the bread crumbs will absorb moisture as the crab mix sits) and add more sauce or bread crumbs as needed.
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20
Add the white pepper and taste for seasoning.
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21
Form the crab into little cakes, about 2 inches in diameter.
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22
In a separate bowl, beat the eggs.
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23
One at a time, coat each crab cake with egg.
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24
Then coat with Japanese bread crumbs.
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25
Heat 1/4 of vegetable oil in a large saute pan over medium heat.
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26
SautJing in batches, brown the crab cakes on both sides and reserve on a platter.
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27
Place in a pre-heated 350F (180C) oven for 2 to 3 minutes to heat through, and serve.
