*  Exported from  MasterCook  *

                 CRAB CAKES WITH SWEET PEPPERS & CAPERS

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Main Dish
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lg           Eggs
  1       c            Flour
  1       c            Whole milk
  1       t            Chopped fresh thyme
  1                    Scallion -- minced
  1       tb           Chopped fresh parsley
  1       d            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

 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 [email protected] (CATHY HARNED)  On   02 JAN 96 124006 -0800



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