Crab Cakes with Garlic Spiked Spinach & Lobster Sauce

Crab Cakes - yield 4 servings

Ingredients: 1 pound flaked lump crab, 2 tablespoons chopped fresh parsley, 1 teaspoon dry mustard, 2 eggs, beaten, 2 tablespoons mayonnaise, 1 teaspoon hot sauce, 1 teaspoon worcestershire sauce, half cup fine bread crumbs, salt & pepper to taste, flour to dredge

1. Mix the mustard, hot & worcestershire sauces, parsley, mayonnaise & eggs together

2. Add bread crumbs, crab and salt & pepper

3. Divide the mix into 8 cakes and dredge in the flour

4. Pan Fry in butter on both sides until heated through -or- deep fry @375 for 2 to 3 minutes.

Saute 1 pound fresh spinach in butter and fresh chopped garlic to place crab cakes on

Lobster Sauce

Ingredients: 1 cup heavy cream, 1 cup whole milk, 3/4 oz lobster base, 1 oz sherry, 2 oz lobster meat chopped fine, 2 oz butter & 3/8 cup flour

1. Combine milk, lobster base, heavy cream & sherry. Heat stirring constantly until sauce starts to thicken. Add lobster meat & roux (flour & melted butter mixed together like a paste). When sauce thickens it's ready. Do not over boil, just keep sauce warm.

Ladle sauce on plate, place the spinach in center of plate and set 2 crab cakes on top.

I garnished with diced roasted red peppers.

Enjoy!