Crab Cakes (from LeCellier Steakhouse)

3 1/4 pounds rock crab meat, picked clean

3/4 cup red and yellow bell peppers, fine diced

1/3 cup leeks, fine diced

3 1/4 tablespoons roasted garlic puree

3 1/4 tablespoons chives, finely cut

3/8 cup mayonnaise

1 5/8 tablespoons chervil, fine diced

3/8 teaspoon cayenne pepper

3/4 ounce lemon juice, fresh

dash of tobacco

dash of Worcestershire sauce

as needed bread crumbs

to taste freshly ground black pepper

1 5/8 ounces pasteurized egg yolks

Squeeze liquid from crab meat and pick clean. Combine Garlic, Mayonnaise, lemon juice, Worcestershire, tobacco, chervil together, add to crab meat. Fold together. Add remaining ingredients, fold together thoroughly. Test crab cake (cook one) adjust bread crumbs as necessary, only as a binder, not to be used as a filler. (makes 10 servings)