Crab Cake Piccata (pepper-caper-orange Sauce)
| 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 | Egg | |
| 1/4 | t | Fresh thyme, chopped |
| 1 | pn | Dried thyme |
| 2 | T | Green onion and tops, minced |
| 1 | t | Fresh parsley, chopped |
| 3 | Tabasco sauce, red | |
| Salt and pepper | ||
| 6 | oz | Imitation king crabmeat |
| 1/2 | t | Double-acting baking powder |
| 1/2 | c | Mandarin orange liquid, or |
| fresh orange juice | ||
| 1/2 | c | Hot water |
| 1 | Vegetable bouillon, or less | |
| 1 | pn | Red pepper flakes |
| 1 | Teapoon cornstarch | |
| 1 | t | Orange zest |
| 2 | t | Capers |
| 1/4 | c | Bell pepper strips, 3-color |
| Oil or spray oil for frying | ||
| Salt and pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 40.9mg
Sodium: 119.9mg
Potassium: 124.4mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: 4.7g
Protein: 2.9g