Crab Cakes with Sweet Peppers and Capers

Recipe Ingredients

2		Large eggs
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Whole milk
1 teaspoon	5ml	Fresh thyme - chopped
1		Scallion - minced
1 tablespoon	15ml	Fresh parsley - chopped
1		Tabasco sauce
16 oz	454g	Dungeness crab meat - cooked
1		Salt - to taste
1		Black pepper - to taste
2 teaspoons	10ml	Double-acting baking powder
7 oz	198g	Clarified butter
1 cup	237ml	Beurre blanc - See Recipe
1/4 cup	59ml	Red, yellow, and green bell peppers - julienned, 2"long
1 tablespoon	15ml	Fresh chives - minced
4 teaspoons	20ml	Capers

Recipe Instructions

STEP ONE: Making the Batter--

Using a small whisk, combine the flour with the eggs and milk. Strain through a fine strainer to remove any lumps. Add the following ingredients: thyme, scallion, parsley, and Tabasco. Season with salt and pepper. Mix well.

CHEF'S NOTE: Batter can be made a few hours in advance up to this point. Cover and keep under refrigeration, until ready to use.

Just before cooking the crab cakes, add crab meat and baking powder to the batter, combining gently, using a wooden spoon.

STEP TWO: Cooking the Crab Cakes--

Heat two ounces of clarified butter in a large frying pan, at medium heat. Using a two-ounce ladle, make a batch of three cakes. Fry gently on one side for two minutes, turn over and cook another two minutes. Keep cakes warm, while cooking the various batches.

STEP THREE: Serving the Cakes--

Spread 1/4 cup warm Beurre Blanc on each plate, arrange three cakes per serving and top off with the julienned peppers and chives. Sprinkle some capers around the cakes and serve.

NOTE: To prepare the Beurre Blanc, see the recipe included in this cookbook.

Source:
Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco

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