Crab Cakes with Pommery Sauce

INGREDIENTS		8-10 2oz. crab cakes
3 cups		Crabmeat, excess water removed
1/2 cup		Green peppers, fresh, diced fine
1/2 cup		Red peppers, fresh, diced fine
1/3 cup		Celery, diced fine
3/4 tsp.		Shallots, minced
1 cup		Mayonnaise
1/2 cup		Clarified butter
1 tsp.		Worcestershire sauce dash Hot pepper sauce
2 tsp.		Chives, fresh, minced
2 tsp.		Parsley, fresh, chopped fine
2 tsp.		Basil, fresh, chopped
to taste		Salt
to taste		Fresh ground black pepper
2 cups		Flour
2 cups		Egg wash (1 beaten egg and 1 oz. water)
4 cups		Breadcrumbs
for service		Pommery Sauce

METHOD
1.	In a saute pan heat 1 oz. of butter over medium heat. Add peppers, celery and shallots. Saute until tender, remove from heat and cool under refrigeration. In a mixing bowl, combine crabmeat, mayonnaise, seasonings, herbs and cooled sautéed peppers / celery mixture. Incorporate breadcrumbs and mix thoroughly. Season to taste with salt and fresh ground black pepper.
2.	Portion into 2 oz. cakes; and bread by dredging in flour, dipping in egg wash and covering with breadcrumbs. Heat clarified butter or oil in a large saute pan or flat griddle and cook crab cakes until golden brown on both sides. Remove from heat and serve with pommery sauce.

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