Ingredients Jump to Instructions ↓

  1. 1/3 cup Flour

  2. cup 1% low-fat milk, or nfdm, sub.

  3. 1 medium Egg

  4. teaspoon Fresh thyme, chopped

  5. 1 pinch Dried thyme

  6. 2 tablespoons Green onion and tops, minced

  7. 1 teaspoon Fresh parsley, chopped

  8. 3 drops Tabasco sauce, red

  9. 6 ounces Imitation king crabmeat

  10. teaspoon Double-acting baking powder

  11. cup Mandarin orange liquid, or fresh orange juice

  12. cup Hot water

  13. 1 pack Vegetable bouillon, or less

  14. 1 pinch Red pepper flakes

  15. 1 Teapoon cornstarch

  16. 1 teaspoon Orange zest

  17. 2 teaspoons Capers

  18. cup Bell pepper strips, 3-color Oil or spray oil for frying

  19. Salt and pepper

Instructions Jump to Ingredients ↑

  1. CAKES SAUCE STEP #1 BATTER - In a big bowl, whisk together the flour and the milk until very smooth. Add egg and whisk well. - Add thyme (fresh and dried), green onion, fresh parsley, and tabasco. Season with a pinch of salt and pepper.

  2. Mix well and set aside. NOTE - The crab and the baking powder are added just before frying.

  3. STEP #2 - SAUCE INGREDIENTS- Using a pyrex 2-cup measure, add ½ cup juice from Mandarin oranges (or substitute sweet orange juice, or tangarine juice). Add equal ½ cup hot water. Add bouillon, red pepper flakes, cornstarch, orange zest or grated orange rind, and capers.

  4. STEP #3 - CRAB CAKES - Preheat oven to 300oF. - Near the time to cook the cakes, coarsely chop the crabmeat. - Using a non-metal spoon, add the baking powder to the batter; add crab meat. - Heat a skillet large enough to hold 4 cakes to medium-high temperature. Brush the pan with a little extra virgin olive oil - or use spray. - Ladle 4 patties onto the hot pan.

  5. Brown gently for about 2 minutes per side; making sure egg is cooked. - Transfer cakes to a plate and keep warm in oven while you make the sauce.

  6. STEP # 4 - COOK THE SAUCE - Add a little oil to skillet and soften the bell peppers. Add the sauce ingredients, stirring again to re-dissolve the cornstarch. Cook over medium heat to thicken. Taste. Add salt and pepper, a little more orange juice or zest (to taste). Serve (pour sauce directly on top of cakes).

  7. NOTEs - - - Frozen pepper strips should be thawed and towel-dried. Crab should be at room temperature before adding to batter. The Sauce is similar to Stouffer's Chicken Piccata, Cafe series. Ref: "Crab Cakes..." by Emile Labrousse of Nob Hill, printed in MasterCook's Famous American Chefs file.

  8. also John Ash of Marin, Eatting Right. This recipe used to be called - "Crab Cakes with Sweet Peppers & Caper Sauce - II" Menu: Warm Fennel Salad and Mardarin Oranges (April 96) Menu: Rice and Asparagus Almondine (May 96)

  9. per pattie est MC: 395 cals with 6.7% cff (3 g fat) Recipe by: adapted from Labrousse; Ash. Posted to Kitmailbox Digest by PATh on Mar 06, 1997


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