- Cooking Time:
- 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.
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