2 lg Eggs
1 c Flour
1 c Whole milk
1 ts Chopped fresh thyme
1 Scallion; minced
1 tb Chopped fresh parsley
1 ds Tabasco sauce
16 oz Dungeness crab meat; cooked
1 pn Each salt and pepper
— or to taste
2 ts Double-acting baking powder
7 oz Butter; clarified
1 c Beurre blanc
1/4 c Red, yellow and green bell
-peppers
— julienned, 2″ long
1 tb Minced fresh chives
4 ts Capers
Making the batter: Using a small whisk, combine the flour with 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.
Note: Batter can be made a few hours in advance up to this point. Cover
and refrigerate 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.
To cook the crab cakes, heat 2 oz. of clarified butter in a large frying
pan, at medium heat. Using a 2-oz. ladle, make a batch of three cakes. Fry
gently on one side for 2 minutes, turn over and cook another 2 minutes.
Keep cakes warm, while cooking the various batches.
When serving crab cakes, spread 1/4 cup warm beurre blanc on each plate.
Arrange 3 cakes per serving and top off with the julienned peppers and
chives. Sprinkle some capers around the cakes; serve.
Suggested wines: Farniente Chardonnay.
Yields
4 Servings