• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 large eggs
  • 1 cup flour
  • 1 cup whole milk
  • 1 teaspoon fresh thyme -- chopped
  • 1 scallion -- minced
  • 1 tablespoon fresh parsley -- chopped
  • 1 dash Tabasco sauce
  • 16 ounces dungeness crab meat -- cooked
  • 1 pinch salt -- to taste
  • 1 pinch black pepper -- to taste
  • 2 teaspoons double-acting baking powder
  • 7 ounces clarified butter
  • 1 cup beurre blanc -- See Recipe
  • 1/4 cup red, yellow, and green bell peppers -- julienned, 2"long
  • 1 tablespoon fresh chives -- minced
  • 4 teaspoons capers


  • STEP ONE: Making the Batter--
  • Using a small whisk, combine the flour with the 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.
  • CHEF'S NOTE: Batter can be made a few hours in advance up to this point. Cover and keep under refrigeration, 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.
  • STEP TWO: Cooking the Crab Cakes--
  • Heat two ounces of clarified butter in a large frying pan, at medium heat. Using a two-ounce ladle, make a batch of three cakes. Fry gently on one side for two minutes, turn over and cook another two minutes. Keep cakes warm, while cooking the various batches.
  • STEP THREE: Serving the Cakes--
  • Spread 1/4 cup warm Beurre Blanc on each plate, arrange three cakes per serving and top off with the julienned peppers and chives. Sprinkle some capers around the cakes and serve.


Categories: Seafood 
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