Crab Cakes with Sweet Peppers and Capers
| Yield: | 4 Servings |
| Categories: | Main Dishes, Fish, Vegetables |
| 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 |
| DIVIDER | -- 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 |
| DIVIDER | -- julienned, 2" long | |
| 1 | tb | Minced fresh chives |
| 4 | ts | Capers |
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