McClellanville Crabcakes

Ingredients:  
1    Lb. Lump Crabmeat
½   Cup Mayonnaise
2    Green Onions chopped fine
2    Dashes of Tabasco
1    Dash of Worcestershire Sauce
½   Cup Coarse Bread Crumbs
½   oz. Fresh Lemon Juice
½   Tsp. of Ground Thyme

PREPARATION:  
Combine above ingredients thoroughly, then form into desired cake
size ... about 4 oz.

BREADING:
Make egg wash of 2 eggs and 1/4 cup of Half & HALF Half. Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs. Sauté in butter or olive oil until golden brown.

SWEET PEPPER & CILANTRO COULIS

4 Lg. Sweet Peppers (red preferred)
3 tsp. Chopped Cilantro
½ tsp. White pepper
1 Tsp. Apple Cider Vinegar
3      tsp. honey
3      Lg. Shallots
½ Cup Water

PREPARATION:
Seed and dice red pepper (medium dice). Peel and chop shallots. Sauté pepper and shallots together. Add ½ CUP water. Simmer 20. minutes or until peppers are soft completely through. Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO) in a bowl, blending until smooth and then run through a medium strainer. Add cilantro and set aside at room temperature.