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INGREDIENTS:
1 lb. lump crabmeat
1 1/2 cup mayonnaise
2 green onions chopped fine
2 dashes of Tabasco sauce
1 dash of Worcestershire sauce
1 1/2 cup coarse bread crumbs
1 1/2 oz. fresh lemon juice
1 1/2 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. Dip crab Cakes in egg mixture, then roll in more bread crumbs. Sautee in butter or olive oil until golden brown.

SWEET PEPPER & CILANTRO COULIS
4 large sweet peppers (red preferred)
3 tsp. chopped cilantro
1 1/2 tsp. white pepper
1 tsp. apple cider vinegar
3 tsp. honey
3 large shallots
1 1/2 cup water

PREPARATION:
Seed and dice red pepper into medium diced pieces. Peel and chop shallots. Sautee pepper and shallots together. Add 1 1/2 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.