Name: Crab Cake Piccata (Pepper-Caper-Orange Sauce)
Ingredients: 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; 6 oz Imitation king crabmeat; 1/2 ts Double-acting baking powder; 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs, Meats, Vegetables	American	4star, Fish & shel, Sauces and	4	Servings

INGREDIENTS

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
6	oz	Imitation king crabmeat
1/2	ts	Double-acting baking powder
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

INSTRUCTIONS

CAKES
SAUCE
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
<phannema@wizard.ucr.edu> on Mar 06, 1997

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