Shrimp Stock 3 C. Water 1/2 tsp. Salt Shrimp Shells from 1 lb. of medium shrimp (optional: use 1 Tbsp. shrimp base in place of salt)
Bring all 3 ingredients to a boil and reduce to 1-1/2 cups. Strain. Discard shells and set stock aside.
White Shrimp Sauce-- makes 1-1/2 Cups 1 lb. Med. Shrimp 3 Tbsp. unsalted Butter
Make a Roux from: 2 Tbsp. unsalted Butter 2 Tbsp. All-purpose Flour Add-- 1-1/2 C. Reserved Shrimp Stock 1/2 Tbsp. Dijon Mustard (optional) Sauteed Shrimp, coarsely chopped
Heat butter in saute pan over med-high heat. Saute shrimp for 5-7 minutes, just till done and opaque. Remove and set aside. Make roux in the same pan by melting the 2 Tbsp. butter when whisking in the 2 Tbsp. flour. Cook over low heat for 3 to 5 minutes just to cook the flour. Don't brown. Add shrimp stock, mustard and coarsely chopped shrimp (as much as needed). Spoon sauce over warm crab cakes.
Crab Cakes 1 lb. Jumbo lump Crab meat, drained, picked over for any shells 1 egg, beated 2-3 Tbsp. Hellman's Mayonnaise 1/8 tsp. Worcestershire Sauce 1 or 2 dashes Tabasco Sauce, or your favorite hot sauce Salt & Pepper to taste 1 to 1 1/2 C (plus extra for dredging crab cakes) Seasoned bread crumbs Oil for deep-frying
Mix first six ingredients, gently, so not to break up crabmeat too much. Add bread crumbs gradually, just enough to bind, not too much to make too dry. Start with 1/2 C. and judge from there. Gently form 2 Tbsp. of crab mixture into small 1/2" thick patty, roll in breadcrumb mixture, place on cookie sheet, cover with plastic wrap and refrigerate for at least 1/2 hour. NOTE: Do not over handle-- they are delicate.
In a heavy skillet heat the oil and butter over moderate heat until butter and oil is up to temperature and butter is foaming. Cook the cakes until golden brown, about 2-3 minutes per side.