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Crab Cakes With Sweet Peppers & Capers

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      Title: CRAB CAKES WITH SWEET PEPPERS & CAPERS
 Categories: Fish, Harned 1994, Herb/spice, Main dish, Vegetables
      Yield: 4 Servings
 
      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
 
  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.
 
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