2 each spanish onios roughly chopped
3 lbs carrots peeled and sliced thin
3 tbs miced garlic
4 tbs ginger thinnly sliced
1 gal chicken stock
nutmeg
allspice
heavy cream
A) sweat onins,garlic,carrot and ginger in butter until very tender
B) add stock and season lightly. Adjust flavor afrter simmering
C) puree in blender until smooth
D) add cream and bring to simmer just before serving
1 lb crab meat
1/2c mayonaise
2 tbs dijon mustard
2 eggs
1 tsp worcestire sauce
2 tbs lemon juice
6oz bread crumbs
1 green pepper finely diced
3 tbs chopped parsley
3 green onions finely chopped
1 tbs old bay seasoning
1) combine mayonaise,mustard and eggs and mixed together well
2) add crab meat and mix together
3) add remaining ingredients and mix together well
4) lightly flour 2oz portion and form into patty
5) bread each cake in flour then dredge in egg wash then bread cumbs.
6) refridgerate for at least 1 hour before pan frying
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