Ingredients: Approximately 1 tsp. olive oil
1 tsp. minced onion
1/2 tsp. minced garlic
Juice of 1 lemon
1/2 cup dry white wine
2 tsp. tomato paste
2 cups heavy whipping cream
1/4 tsp. blackening spice (optional)
4 Tbs. butter, cut into small pieces
1 tsp. chopped parsley
Salt and pepper to taste Preparation: Warm the olive oil in a small saucepan over medium heat. Add onion and garlic; sautC) about 2 minutes. Add lemon juice and wine. Bring to a boil and allow to reduce by half. Reduce the heat and whisk in the tomato paste and cream. Return heat to high and cook until reduced by half. Optional: Add blackening spice. Reduce heat to low, and slowly whisk in butter, piece by piece. Remove from heat. Add parsley, salt and pepper. Keep sauce warm until ready to serve. Heat a heavy skillet on high until smoking. Dip each crab cake in oil or butter (optional: dust each with blackening spice mix). Cook 3 to 4 minutes on each side. Serve at once. (Crab cakes can be drizzled with Reddened Butter Sauce.) Note: Reddened Butter Sauce is delicious on all three crab-cake recipes featured in this episode. Books: Chesapeake Bay Cooking With John Shields
By John Shields
ISBN: 0767900286
Doubleday Broadway Publishing Group (1998)
Random House Inc.
1540 Broadway
New York, NY 10036
Phone: 800-223-6834
Fax: 212-782-9411
Web site: www.broadwaybooks.com 200 Classic Sauces: Guaranteed Recipes for all Occasions
By Tom Bridge
ISBN: 0470236795
John Wiley and Sons Inc. (1997)
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
