Crab Cakes with Shrimp Sauce

For the fish sauce:

• 1 garlic clove, chopped
• 1 shallot, chopped
• 2 oz raw shrimp, deveined, shells removed and reserved
• 1 1/2 tsp vegetable oil
• 1/2 tsp paprika
• 2 tbsp dry sherry
• 2 tbsp heavy cream
• Salt and pepper to taste

For the crab cakes:

• 1/2 cup red and yellow bell peppers, finely diced
• 2 tbsp butter
• 2 small eggs, separated
• 1 cup soft bread crumbs
• 4-5 oz, cooked crab meat
• 1 1/2 tsp Caribbean seasoning
• Flour, for dusting
• Dash of Worchestershire sauce
• Dash of Tabasco sauce
• Salt and pepper to taste

Directions:

1. Dice the shrimp and set aside, reserving the
2. Heat the oil in a small saucepan over medium heat, then sauté the shrimp shells with the garlic and shallots.
3. When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
4. Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
5. Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
6. Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
7. Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
8. Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
9. To serve, pour the shrimp sauce over.