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Crab Cakes With Sweet Peppers and Capers Recipe - Cooking Index

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Crab Cakes With Sweet Peppers and Capers

Type: Fish, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Eggs (large)
1 cup 62g / 2.2ozFlour
1 cup 237mlWhole milk
1 teaspoon 5mlChopped fresh thyme
1   Scallion - minced
1 tablespoon 15mlChopped fresh parsley
1/8 teaspoon 0.6mlTabasco sauce
16 oz 454gDungeness crab meat - cooked
1   Salt and pepper - - or to taste
2 teaspoons 10mlDouble-acting baking powder
7 oz 198gButter - clarified
1 cup 237mlBeurre blanc
1/4 cup 59mlRed - yellow and green bell pepper julienne, 2"
1 tablespoon 15mlMinced fresh chives
4 teaspoons 20mlCapers

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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