| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs, Dairy, Meats |
|
Fish, Harned 1994, Herb/spice, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco.
Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY
HARNED) On 02 JAN 96 124006 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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