In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using. Spoon the sauce in the center of the plate. Lay the crab cake in the center of the sauce. Garnish the cakes with fried leeks, grated cheese, green onions, and brunoise peppers Yield: 2 cups Recipe By :ESSENCE OF EMERIL SHOW #EE2441 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 08:05:28 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1569 (100%)|
|Amt Per Serving||% DV|
|Total Fat 174.8g||233 %|
|Saturated Fat 24.5g||122 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 102g|
|Cholesterol 2.4mg||1 %|
|Sodium 1308.3mg||45 %|
|Potassium 132.3mg||3 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.3g|
|Protein 2.2g||3 %|
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Calories per serving: 1569
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