b'SErvES 4 to 6Crab Cakes withcup mayonnaise Shrimp Sauce 1 egg2 cups, or 18.5 ounces, cleaned& Confit of Pepperscrabmeat cup italian-style bread crumbs, divided2 tablespoons chopped parsley start by making the shrimp sauce and the Truffled confit of peppers. (seeteaspoon salt confit recipe on page 115.)1 teaspoon paprika to prEparE thE ShriMp SaucE1 teaspoon onion powder heat the olive oil over medium heat in a large saucepan. saut the vegetables 1 teaspoon black pepper and the garlic in the oil over medium heat until the onions are soft and 1 tablespoon seeded, finelyaromatic but not brown, 5 to 6 minutes. add the shrimp shells and the red chopped jalapeo pepperpepper flakes, and cook until the shells become red, 2 to 3 minutes.(optional) pour on the wine, stirring to gently dislodge any flavorful brown bits that 1 teaspoon Worcestershire sauce may stick to the pan. cook over medium heat and reduce the liquid by half, 3 tablespoons davinci Extra1 to 2 minutes. light 100% pure olive oil add the clam juice or chicken stock, and the tomato sauce. bring to a boil, 2 tablespoons davinci Extrareduce the heat, and simmer until the sauce has thickened slightly, 20 to virgin olive oil for drizzling 30 minutes. strain the sauce, pressing the shells gently with a wooden spoon to extract all of the flavor. discard the solids, return the sauce to ShriMp SaucE the pan, and reduce further, cooking it over medium-low heat for another 2 tablespoons davinci 100% pure8 to 10 minutes, or until the sauce coats the back of a spoon. season with olive oil salt and pepper to taste. keep the sauce warm until ready to use.1 cup chopped onion to prEparE thE craB cakES1 medium carrot, chopped in a bowl, mix the mayonnaise and the egg together. add the crabmeat, 1 stalk celery, choppedcup bread crumbs, parsley, salt, paprika, onion powder, black pepper, 4 large garlic cloves, thickly sliced optional jalapeo pepper and Worcestershire sauce, and fold gently together. Shells from 2 pounds of shrimpMake 6 medium crab cakes or 4 large ones, shaping them into a round or (23 cups) oval shape. coat the tops and sides of the crab cakes with the remaining cup of bread crumbs. 8teaspoon red pepper flakes cup sherrycook the extra light olive oil in a nonstick pan over medium-high heat 2 cups clam juice or chicken stock until it starts to sizzle, then reduce the heat to medium. cook the crab 1 cup tomato sauce cakes for about 1 minute per side. Using a slotted spoon, transfer the crab Salt and freshly ground blackcakes to a plate lined with paper towels. pepper to taste bring the shrimp sauce to a boil over high heat. cook for 1 minute, stirring 2 tablespoons softened unsaltedwell, then turn off the heat and add the butter, stirring it gently into the butter sauce to incorporate it. 112'