Jumbo Lump Crabcakes, Cucumber Carrot Salad and Chipotle
| Yield: | 1 Servings |
| Categories: |
| MAKE THE BASE | ||
| 1 | c | Soy oil |
| 1/2 | c | Chopped onion, small dice |
| 3/4 | c | Chopped peppers (red, green and yellow), s |
| 3 | Egg yolks | |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Dijon mustard |
| 1/2 | tb | Tabasco |
| 1 | tb | Vietnamese fish sauce |
| 1 | lb | Jumbo lump crabmeat, uncleaned |
| 1 1/2 | tb | Each of fresh dill, chives and parsley, cleaned, stems |
| 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 sauting |
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