Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce
Fleming's Prime Steakhouse Recipe 

Jumbo Lump Crab Cakes: 
2/3 cup mayonnaise 
1 eggs, whole 
1/2 tablespoon Creole mustard 
1 tablespoon Old Bay seasoning 
1/2 tablespoon chopped parsley 
1 teaspoon fresh lemon juice
2 tablespoons cracker meal 
1/2 pound jumbo lump crab meat, fresh or pasteurized 
1 ounce Roasted Red Pepper Sauce (see recipe below
pinch of salt 
pinch of black pepper

Combine mayonnaise, eggs, mustard, Old Bay, salt, pepper, chopped parsley, lemon juice, and cracker meal in a mixing bowl.  Mix well.  Add crab meat into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab.
Portion into 5 equal portions, then form crab cakes into smaller stacks.  Spread olive oil onto a half sheet pan and place into a 350 degree oven to preheat the pan.  Prepare the Red Pepper Sauce.
Place crab cakes onto the preheated sheet pan and bake for 10 minutes or until golden brown.
Place the Red Pepper Sauce on a warm plate and set the crab cakes on top.  Garnish as needed.

Roasted Red Pepper Sauce: 
3/4 cup of roasted red pepper puree, canned (or 3 fresh red peppers)
1 ounce olive oil
3 tablespoons shallots, minced
3 tablespoons garlic, minced
2 bay leaves
3/4 cup white wine
1/4 cup fresh lime juice
1 1/2 cup heavy cream
1 pound butter, lightly salted
1/4 teaspoon white pepper

If using fresh red peppers char red peppers over an open flame until they are black.
Cover with saran wrap and place in bowl.  Let it cool for 20 minutes.  Gently remove charred skin and core from peppers (Tip: Use cold running water to help remove the skin).

Veal Chops: 
14 ounce veal chop
1/2 teaspoon salt and black pepper mixture
1/2 ounce butter, lightly salted
1 teaspoon chopped parsley
2 ounces Bearnaise Sauce

Season both sides of veal chop with salt and pepper. Place veal chop on broiler and cook to the correct temperature. Approximate broiling times and temperatures on each side.

(Broiling times are approximate and subject to varying broiler temperatures and the number of steaks in broiler at the same time.)

Medium rare 5 - 6 minutes at 125 – 135 degrees
Medium 7 - 8 minutes 135 – 145 degrees
Medium well 9 minutes at 145 – 155 degrees

Place cooked veal chop on hot plate and top with room temperature butter and chopped parsley Serve with Bearnaise Sauce in a round ramekin.

Bearnaise Sauce: 
2 tablespoon egg yolk, pasteurized
1 cup cold water
1 teaspoon fresh lemon juice
pinch of salt
pinch of white pepper
pinch of cayenne pepper
dash of Tabasco sauce
dash of Worcestershire sauce
1/2 cup butter, clarified
1/2 ounce fresh tarragon

Place eggs and water into mixing bowl and set over a pot of boiling water.  Mix with a wire whip until smooth and slightly thick.  Remove the bowl from fire and place on the table.  Slowly add 140 degree clarified butter into the bowl, whisking as butter is added.  Continue until all butter is added.  Add lemon juice, salt, white pepper, cayenne pepper, Tabasco and Worcestershire into the whipped eggs.  If the sauce is too thick you can add more water.  Add fresh chopped tarragon to the sauce. Puree in a food processor until smooth.

Heat a saucepan over medium high heat, add olive oil.  When the oil is hot, add the minced shallots, garlic and bay leaf. Saute until translucent about 2 to 3 minutes. De-glaze the pan with white wine and lime juice.  Cook for 2 minutes and add the cream and reduce the heat to half.  Cut butter into 1 inch pieces and slowly add to the sauce until the butter is incorporated.  Add the white pepper.  Strain the sauce into a container. Hold in a warm water bath until ready to use.

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