| | THE SAUCE BASE |
| 1 | c | Soy oil |
| 1/2 | c | Onion chopped into small dice |
| 3/4 | c | Bell peppers (red;green and yellow)chopped into small dice |
| 3 | | Egg yolks |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Dijon mustard |
| 1/2 | tb | Tabasco sauce |
| 1 | tb | Vietnamese fish sauce |
| | CRAB CAKES |
| 1 | lb | Jumbo lump crab meat picked over |
| 2 | tb | Sauce base; (2 or 3 heaping Tbsps) |
| 1 1/2 | tb | Fresh dill roughly chopped |
| 1 1/2 | tb | Chives roughly chopped |
| 1 1/2 | tb | Parsley cleaned; stems removed and roughly chopped |
| 1 1/2 | c | Fresh bread crumbs; (crusts removed) |
| 1 | c | Japanese bread crumbs; (Panko) |
| 1 | tb | Freshly ground white pepper |
| 2 | | Eggs |
| | Vegetable oil for sauteing |
| | CHIPOTLE SAUCE |
| 2 | | Chipotle peppers in 1 Tbsp; adobo sauce |
| 1 | tb | Garlic chopped |
| 1 | tb | Shallots chopped |
| 1/2 | c | Cilantro washed and roughly chopped |
| 1/2 | c | Seasoned rice vinegar |
| 1 | | Lemon; juiced |
| 2 | c | Soy oil |
