← All recipes

Crab Cakes With Sweet Peppers & Capers

Crab Cakes With Sweet Peppers & Capers is a fish main dish vegetables recipe made with Lg Eggs, Flour, Whole Milk, T Chopped Fresh Thyme, and Scallion. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 1 cup
• 1 cup
• 1
• 1
• 1 tbsp
• 1
• 16 oz
• 1
• 2 tsp
• 7 oz
• 1 cup
• 1/4 cup
• 1 tbsp
• 4 tsp

Method (preview)

1. 1

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

2. 2

   Strain through a fine strainer to remove any lumps.

3. 3

   Add the following ingredients: thyme, scallion, parsley and Tabasco.

4. 4

   Season with salt and pepper.

5. 5

   Mix well.

6. 6

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

7. 7

   To cook the crab cakes, heat 2 oz. of clarified butter in a large frying pan, at medium heat.

8. 8

   Using a 2-oz. ladle, make a batch of three cakes.

9. 9

   Fry gently on one side for 2 minutes, turn over and cook another 2 minutes.

10. 10

    Keep cakes warm, while cooking the various batches.

11. 11

    When serving crab cakes, spread 1/4 cup warm beurre blanc on each plate.

12. 12

    Arrange 3 cakes per serving and top off with the julienned peppers and chives. Sprinkle some capers around the cakes; serve.

13. 13

    Suggested wines: Farniente Chardonnay.

14. 14

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

15. 15

    Electronic format by Cathy Harned.