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Title: Crab Cake Piccata (Pepper-Caper-Orange Sauce) Categories: 4star, Fish & shel, Sauces and Yield: 4 Servings 1/3 c Flour 1/3 c 1% low-fat milk, or nfdm, -sub. 1 md Egg 1/4 ts Fresh thyme, chopped 1 pn Dried thyme 2 tb Green onion and tops, minced 1 ts Fresh parsley, chopped 3 dr Tabasco sauce, red Salt and pepper -----------------------------------CAKES----------------------------------- 6 oz Imitation king crabmeat 1/2 ts Double-acting baking powder -----------------------------------SAUCE----------------------------------- 1/2 c Mandarin orange liquid, or -fresh orange juice 1/2 c Hot water 1 pk Vegetable bouillon, or less 1 pn Red pepper flakes 1 Teapoon cornstarch 1 ts Orange zest 2 ts Capers 1/4 c Bell pepper strips, 3-color Oil or spray oil for frying Salt and pepper 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 1/2 cup juice from Mandarin oranges (or substitute sweet orange juice, or tangarine juice). Add equal 1/2 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 |