PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE

1 extra large egg, beaten
1 tablespoon mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 teaspoon Worcestershire sauce
1 T lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
salt & pepper
1 lb fresh lump crabmeat
3-5 tablespoon bread crumbs
4-6 tablespoon corn or peanut oil

Combine egg, mayo, seasoning.  Add crabmeat and enough breadcrumbs
to absorb excess moisture (it is important not to add too much).
Stir carefully to blend. Mixture should be firm to hold together.
Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.  Heat oil in large skillet and saute over
medium heat until golden brown. Turn and brown on second side.
Serve with sauce.

Sauce

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.  Heat
1 T butter over medium heat. Saute mushrooms, shallots and thyme
for about 2 mins.  Add wine, vinegar and stock, cook over high heat
until liquids reduce by a half, about 10 mins.  Add cream, reduce
again by a half, about 5 mins.  Over low heat, whisk in rest of
butter, piece by piece, to make emulsion.  Strain & seasono sauce
to taste with lemon juice, salt & pepper.  Fold in diced pepper.
Serve warm.