Crab Cakes with Sweet Peppers & Capers

Suggested wines: Farniente Chardonnay

45 minutes Prep: 30 minutes Cook: 15 minutes

598 calories per serving view nutrition facts

4 - 6 servings suggest servings

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2	large	eggs
1	cup	flour, all-purpose
1	cup	milk	whole
1	teaspoon	thyme
1	each	scallions, spring or green onions
1	tablespoon	parsley leaves	fresh
1	dash	red hot pepper sauce (eg. Tabasco)
16	ounces	crab meat
1	pinch	salt and black pepper	to taste
2	teaspoons	baking powder	double-acting
7	ounces	butter	clarified
1	cup	beurre blanc
1/4	cup	sweet bell pepper	red, yellow and green, julienned
1	tablespoon	chives	minced fresh
4	teaspoons	capers

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 julienned peppers and chives.

Sprinkle some capers around the cakes; serve.

Serving Size 237g

Amount per Serving

Calories 598 67% of calories from fat