LB's Crab Cakes and Chipolte Hollandaise Sauce

LB's Crab Cakes

1 pound Lump Crabmeat, jumbo
3 tbl Parsley, fresh chopped
2 tablespoons Pime, diced fine
2 teaspoons Cajun Seasoning
1/3 cup Mayonnaise, heavy duty

1) Combine all ingredients in a bowl.
2) Mold stuffing into a 2 oz. laddle.
3) Remove from laddle and place on greased sheet pan.
4) Place in a 425 oven to toast, about 10 minutes.
5) Place sauce into crown top roma tomato
6) Garnish with lemon and parsley sprig.

Chipolte Hollandaise Sauce

4 each Egg Yolk
1 tablespoon water, warmed
2 cups Clarified Butter, warmed
1 teaspoon Lmon Juice
1 tablespoon Chipotle Pepper
1 ts Cajun Seasoning

1) In a bowl whisk together the egg yolks and water over a hot water bath.
2) When eggs begin to stiffen and/or reach 140 degrees slowly drizzle in the clarified butter and whisk vigerously.
3) When all of the butter is in the yolks squeeze in the lemon juice and add remaining seasoning.
4) Keep warm but DO NOT let boil.