╨╧рб▒с>■  +-■   *                                                                                                                                                                                                                                                                                                                                                                                                                                                ье┴q ┐<bjbjt+t+ -"AA<       ]°°°°°°°<<<<< H </╢````````ЇЎЎЎЎЎЎ$хЇ┘Ф°`````И°°```ИИИ`т°`°`Ї $°°°°`ЇИlИЇ°°Ї`T Р °╖Y┬<<BFЇCrab Cakes with Remoulade Sauce 2 cups heavy cream 3 cloves garlic, minced 2 sprigs fresh rosemary 1 tablespoon sweet paprika 2 tablespoons olive oil 3/4 cup brunoised red onion 1/2 cup brunoised red bell pepper 1/2 cup brunoised yellow bell pepper 2 eggs, lightly beaten 1 pound lump crab meat 2 fresh jalapeno chiles, seeded and brunoised 2 tablespoons minced fresh basil leaves 2 tablespoons minced fresh parsley leaves 1 tablespoon minced fresh tarragon leaves 2 cups panko, ground to a mealy consistency, divided 2 teaspoons salt 1/2 teaspoon fresh ground white pepper 1/2 cup clarified butter In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Preheat oven to 375 degrees F. In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and sauteed vegetables. Carefully mix until well blended. Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko. In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce. Remoulade Sauce: 1 cup Mayonnaise, recipe follows 1 tablespoon lemon juice 1 tablespoon capers, minced 1 cornichon, minced 1 or 2 anchovies, minced 1 shallot, minced 1 teaspoon minced fresh chives 2 teaspoons minced fresh parsley leaves Salt and freshly ground white pepper In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed. Yield: 2 cups Mayonnaise: 1 egg yolk* 1/8 teaspoon salt Freshly ground white pepper 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 cup corn oil In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." 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