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Jumbo lump crab cakes with carrot butter sauce

1 pound jumbo lump crab meat
1/4 pound butter
1/4 cup heavy cream
3 Tablespoons shallots, minced
2 Tablespoons "panko" Japanese bread crumbs (7 halves of Saltine crackers may be substituted)
1 teaspoon mustard powder
Pinch cayenne pepper
Scallion tops, chopped
Bread crumbs
Vegetable oil
Carrot butter sauce:
3 large carrots, sliced
1/4 cup heavy cream
1 pound butter
Salt and pepper to taste

1. To prepare crab cakes: Sweat shallots in butter and add cream. Combine crab meat, panko (or Saltines), mustard, cayenne, and scallions in a bowl and fold in butter mixture. Let set in refrigerator. Form into 8 cakes. Whisk eggs; dust cakes lightly in flour, dip in eggs, and coat with bread crumbs. Pan fry the cakes in a generous amount of vegetable oil over medium heat for a few minutes on each side until golden brown.
2. To prepare carrot butter sauce: Place carrots in a saucepan; add water until just covered, and add sugar, salt and pepper. Cook until soft. Drain a little water off and add cream. Heat until cream is slightly thick and whisk in butter. Blend until smooth - add water if too thick. Salt and pepper to taste.  
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