April 19, 1999
Mince raw vegetables in food processor and strain excess juice. Slowly sauté minced vegetables in butter until tender. Transfer vegetables into bowl and let cool 5 minutes. Add reduced cream, crab meat, egg yolk, salt and peppers, roasted bell pepper, and fresh basil. Mix to blend ingredients. Portion crab mix into 2 oz. balls. Dip balls into egg wash and coat with seasoned flour and panko mix. Sauté crab cakes in clarified butter until golden brown and heated through. Makes 8 servings.
Slice mushrooms and brown in butter with onions. Mix with seafood and moisten with mayonnaise. Put in a 1 1/2 qt. greased soufflé dish or casserole. Make white sauce by melting butter and blending in flour, salt, pepper, and cayenne. Gradually add milk, stirring with whisk until thickened. Beat egg whites until stiff. Beat yolks until thick. Stir yolks into white sauce mixture; then add cheese. Cool slightly and fold in egg whites. Pour over seafood mixture, sprinkle with parsley, and set casserole in a pan of hot water. Bake at 325 degrees for 45 minutes. Serve immediately. Makes 4-6 servings.