crab cake piccata (pepper-caper-orange sauce)

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.

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

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.

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.

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.

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).

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.

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)

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