Chef Mo'S Cake Au Crabe With Tonkatsu Sauce Dijon Sauce

• Mustard, Butter, Eggs, Shrimp, Crab Meat, Scallions, Salt & Pepper to taste
• 14 ounces Shrimp
• 1 tablespoon Japanese sweet wine
• 1 bunch Scallions
• 3 tablespoons unsalted butter
• 2 cups Heavy Cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tabasco
• 1 pound Jumbo lumb Crab meat
• 2 tablespoons olive oil
• 1 egg yolk
• 1 tablespoon sherry wine vinegar
• 1/2 cup Clam base broth
• 1 1/2 cups olive oil
• 2 tablespoons Whole grain mustard
• Japanese sweet wine,Soy sauce, Garlic, Fresh ginger, Ketchup, Salt & Pepper to taste
• 1 tablespoon Japanese sweet wine
• 1 tablespoon Brown sugar
• 1 piece Garlic minced
• 1 piece Fresh ginger
• 1/2 cup Ketchup
• 1 1/2 teaspoons Worcestershire sauce

1. Direction : In a large skillet pan add 1 tbls butter saute the scallions just wilted . set aside to cool . Place the shrimp in the food processor & puree on high speed for 1 min or until smooth & shiny . Using a rubber spatula , scrape down the side of the bowl , then add the eggs . Process again until the mixture is smooth & shiny , about 2 mins . Scrape the bowl again . With the machine running , slowly pour in the heavy cream . Scrape the bowl & peocess again to make sure the cream is completely incorporated . Remove the mixture & place in a bowl . Stir in the mustard , Worcestershire & tabasco , then gently fold in crabmeat . Place four or five 3-inch oiled ring molds in a lightly oiled nonstick pan. rnFill each mold with the mixture , smoothing the tops with a spoon . Over medium-heat , cook the crab cakes until golden brown , about 2 mins on each side . Once the cakes have browned , push down on the ring molds to cut off any excess crab mixture & remove the rings from around the cakes . Repeat with all rest of the cakes . Preheat oven to 375 F . Place the crab cakes on a buttered nonstick baking pan . Bake for 5 to 10 mins .
2. Tonkatsu sauce: Stir Ketchup , soy sauce , brown sugar , mirin Japanese sweet wine , Worcestershire sauce , ginger , garlic together into a blender for 15 to 20 seconds . Let rest for about 20 mins serve ;
3. Dijon sauce : Heat 1 cup water to pot adding your clam base 2 mins . Place egg yolk , vinegar , Dijon mustard , & clam broth into a blender . Blend until smooth , about 30 seconds . Drizzle in the olive oil until the sauce is creamy looking . Add the whole-grain mustard & season with salt & pepper .

butter, shrimp, wine, scallions, unsalted butter, heavy cream, mustard, worcestershire sauce, tabasco, meat, olive oil, egg yolk, sherry wine vinegar, base broth, olive oil, grain mustard, japanese sweet wine, wine, brown sugar, garlic, fresh ginger, ketchup, worcestershire sauce

Taken from food52.com/recipes/81771-chef-mo-s-cake-au-crabe-with-tonkatsu-sauce-dijon-sauce (may not work)