Instructions: Crab Cakes: Soak the breadcrumbs in the olive oil and half and half. In a small bowl combine the mustard, paprika, Tabasco, lemon juice, and pepper and mix thoroughly. In a large bowl, combine the crabmeat, egg

yolks, horseradish, cream sauce, soaked breadcrumbs, salt and mustard mixture and mix well. Taste and adjust seasonings if necessary. In a small, dry, clean bowl, whip the egg whites to soft peaks. Fold them into the crab mixtures. Form the crab mixture into twelve small cakes. Heat a teflon skillet or griddle to 350 degrees with just enough clarified butter to film the bottom. Fry the crab cakes until they are golden brown on each side and heated through, approximately 3 minutes per side. Service with Ancho Chili Remoulade and garnish with a lemon wedge.

Ancho Chili Remoulade: Remove and discard stems and seeds from the chilies. Place them in a bowl and add enough water to cover. Weight them with a plate so they are completely submerged and let them soak overnight, or for at least 6 to 8 hours. Or, place seeded chilies in boiling water, cover and simmer for 5 minutes. Turn off heat and let steep 20 minutes or until soft. In a blender or food rocessor, puree the chilies until smooth.

Add the egg yolks, dry mustard and salt and blend until smooth. Add oil in a steady stream, very slowly at first. Continue adding the oil until desired thickness is reached. Blend in the lemon juice and tarragon vinegar. Place mixture in a bowl and fold in remaining ingredients.

Refrigerate several hours before serving.

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