Crab Cake Piccata (Pepper-Caper-Orange Sauce)
| Yield: | 4 Servings |
| Categories: | Fish, Sauces |
| 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 |
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