Gulf Coast Crab Cakes Recipe Serves 6 as first course

1/2 cup onions, diced
3/4 cup bell peppers, diced (mix red, green and yellow)
1/2 cup salad oil
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
1 tsp Worchestershire sauce
3 egg yolks
1/3 loaf bread crumbs (no crust)
24 oz crabmeat
Salt, fresh ground pepper to taste
1/2 tsp Tabasco
2 Tbl dill
Vegetable oil

Avocado Tartar Sauce:
1/2 cup avocado puree
1 1/2 cup mayonnaise
2 Tbl lemon juice
1/2 cup cornichons, chopped
1/4 cup capers, chopped
1/4 cup shallots
2 anchovy filets
Salt, pepper to taste
1/3 cup parsley, dill, chives
1 garlic clove

1. Place the onions, peppers and oil in a sauce pot and cook until the vegetables are tender.
2. Combine the yolks, mustard, salt, pepper, lemon juice and Worchestershire sauce in a large bowl.
3. Slowly whisk the oil and pepper mixture into the yolk mixture. The heat will cook the yolks and you should have a cooked mayonnaise when all of the oil is incorporated.
4. Cool down this mixture on ice.
5. Add the breadcrumbs and cleaned crabmeat – adjust the seasoning.
6. Shape into little cakes – roll in more breadcrumbs to coat the outside.
7. Pan fry in vegetable oil.
8. Serve right away with Avocado Tartar Sauce