Crab Cakes

1 tablespoon butter
2 tablespoons onion, diced
1/4 clove garlic
1 cup serrano pepper, diced
1 cup red pepper, diced
4 tablespoons flour
1/3 cup heavy cream
1 tablespoon grain mustard
1 tablespoon dry mustard
2 tablespoons chives, chopped
1 egg yolk
12 ounces crab meat
1 tablespoon lemon juice
1 1/4 cups bread crumbs
salt and pepper to taste
1 cup egg wash (although egg wash usually has some milk added, chef Auden suggests just beaten eggs without anything added)

Melt butter in large pan and add onion, garlic, and peppers. Cook over low heat for 3 minutes. Add flour and stir until incorporated. Cook 3 minutes, slowly add cream, and stir until thickened. Add both mustards, chives, and serrano mixture. Mix well. Stir in yolk and quickly add crabmeat, lemon juice, and 1/4 cup bread crumbs. Stir until blended. Remove from heat and season with salt and pepper. Transfer to a bowl, cover, and chill 3 to 4 hours. Form into cakes, dip into egg wash, and then roll in remaining bread crumbs. Sauté in a little butter until brown on each side. Serve with Red Pepper Ginger Sauce. Serves 6. Note: If you don’t have time to make a sauce, top with guacamole and fresh mango pico de gallo.

Red Pepper Ginger Sauce

3 red bell peppers, “seeded” and roughly chopped
12 cloves garlic
1 piece (about an inch in length) of ginger, skinned and roughly chopped
1/2 yellow onion, roughly chopped
homemade chicken broth (store bought low sodium broth is fine as well)
salt and white pepper to taste

In a medium sauce pot sweat down peppers, garlic, ginger, and onions on low to medium heat with about 4 tablespoons of olive oil until soft, about 4 to 7 minutes. Add just enough broth to barely cover ingredients and simmer for another 5 to 10 minutes. Place all ingredients in a blender and purée until smooth. Season with salt and ground white pepper to taste.

Serves 6.