Crab Cakes with Romesco Sauce

Ingredients

• 12 oz shredded lump crabmeat, drained
• 4 teasp sour cream
• 4 teasp Dijon mustard
• 2 scallions chopped
• Panko breadcrumbs
• 6 oz (1) potato cooked and grated
• 1/2 lemon juice
• 1 egg yolk
• Salt and Pepper
• 8 oz flour
• 3 eggs
• 8 oz breadcrumbs
• olive oil for pan frying
• 1/2 oz toasted almonds
• 1/2 oz olive oil
• 1/2 oz sugar
• Fresh Thyme
• 1 jalenpeno deseeded
• 1/4 lemon juiced
• 1/4 white onion
• 1/2 garlic clove
• 2 roasted red peppers
• 3 oven dried tomatoes (Roma)