The great thing about crab cakes is that they’re pretty versatile.  Size them for whatever you need.  Larger crab cakes are perfect for a ‘brunchy’ entrée while mini crab cakes can be the hor d’rves everyone reaches for.

BIGA Crab Cakes
Servings: 6
1 tablespoon butter
2 tablespoons onion, diced
1/4 clove garlic
1 cup serrano pepper, diced
1 cup red pepper, diced
4 tablespoons flour
1/3 cup heavy cream
1 tablespoon grain mustard
1 tablespoon dry mustard
2 tablespoons chives, chopped
1 egg yolk
12 ounces crab meat
1 tablespoon lemon juice
1 1/4 cups bread crumbs
to taste salt and pepper
1 cup egg wash (egg wash usually has some milk added.  In this case, Bruce suggests just beaten eggs without anything added)

Melt butter in large pan, add onion, garlic and peppers.  Cook over low heat for 3 minutes.  Add flour and stir until incorporated.  Cook 3 minutes, slowly add cream, stir until thickened.  Add both mustards, chives, and serrano.  Mix well.  Stir in yolk and quickly add crabmeat, lemon juice and 1/4 cup bread crumbs.  Stir until blended.  Remove from heat and season with salt and pepper.  Transfer to a bowl; cover and chill 3 to 4 hours.  Form into cakes; dip into egg wash, then roll in bread crumbs.  Saute in a little butter until brown on each side.  Serve with the Red Pepper Ginger Sauce. 
Don’t have time to make a sauce?  Top with guacamole and fresh mango pico de gallo.

Red pepper ginger sauce:
3 each red bell peppers “seeded” and roughly chopped
12 each garlic cloves
1 piece (about an inch in length) of ginger skinned and roughly chopped
½ yellow onion roughly chopped
Salt and white pepper to taste
Home made chicken broth or store bought “low sodium” broth

In a medium sauce pot sweat down peppers, onions, garlic, ginger and onions on low to medium heat with about 4 table spoons of olive oil until soft about 4-7 minutes.  Add just enough broth to barely cover ingredients and simmer for another 5 to 10 minutes. Place all ingredients in a blender and puree until smooth. Season with salt and ground white pepper to taste.