Crab Cake Sauce
Here's a sauce that you can use not only with crab cakes, but with fish, chicken, or pork as well.
Roasted Poblano and Basil Butter Sauce
Yield: approx 1 cup
2 fresh, medium sized Poblano Chilis
3 shallots, finely chopped
2 tsp. Olive Oil
1/2 c. Unsalted butter, cut into 1" cubes and kept cold
3 Tbsp. Unsalted butter
1/2 c. Dry white wine
2 tsp. Fresh Lemon Juice
1 c. Heavy Cream
8-10 leaves of Fresh Basil (if you don't have basil, you can substitute 2 Tbsp. fresh dill or thyme)
Kosher Salt to taste
Rub chilis with the olive oil, and roast either in a 350 F degree oven, or over an open flame until the skin is charred on all sides. Cover in a bowl with plastic wrap for 5-10 minutes, then remove charred skin, stems, and seeds. Be careful as peppers will be very hot. Pat the peppers dry with a paper towel or cloth, and reserve.
Meanwhile, saute the shallots in the 3 Tbsp. butter until translucent, about 2-3 minutes. Add the white wine and lemon juice, and reduce until the liquid is almost gone, or until about 1/2-1 Tbsp. remains. Add the cream, and reduce by 1/2. Transfer to a blender or food processor and add the poblano chilis, and blend/pulse until chilis are broken up. Slowly add in the butter cubes and blend, until the sauce is emulsified. Add the basil and blend/pulse until basil leaves are broken up. Season to taste with kosher salt, and serve immediately, or keep warm until service.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe