Crab Cakes With Sweet Peppers and Capers

Recipe Ingredients

2		Eggs (large)
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Whole milk
1 teaspoon	5ml	Chopped fresh thyme
1		Scallion - minced
1 tablespoon	15ml	Chopped fresh parsley
1/8 teaspoon	0.6ml	Tabasco sauce
16 oz	454g	Dungeness crab meat - cooked
1		Salt and pepper - - or to taste
2 teaspoons	10ml	Double-acting baking powder
7 oz	198g	Butter - clarified
1 cup	237ml	Beurre blanc
1/4 cup	59ml	Red - yellow and green bell pepper julienne, 2"
1 tablespoon	15ml	Minced fresh chives
4 teaspoons	20ml	Capers

Recipe Instructions

Making the batter: Using a small whisk, combine the flour with 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.

Note: Batter can be made a few hours in advance up to this point. Cover and refrigerate 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.

To cook the crab cakes, heat 2 oz. of clarified butter in a large frying pan, at medium heat. Using a 2-oz. ladle, make a batch of three cakes. Fry gently on one side for 2 minutes, turn over and cook another 2 minutes. Keep cakes warm, while cooking the various batches.

When serving crab cakes, spread 1/4 cup warm beurre blanc on each plate. Arrange 3 cakes per serving and top off with the julienne peppers and chives. Sprinkle some capers around the cakes; serve.

Suggested wines: Farniente Chardonnay.

Recipe by Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco.

Source:
Cindy Pawlcyn, Fog City Diner

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