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Receta Crab Cake Piccata (Pepper Caper Orange Sauce)
by Global Cookbook

Crab Cake Piccata (Pepper Caper Orange Sauce)
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Ingredientes

  • 1/3 c. flour
  • 1/3 c. 1% low-fat lowfat milk or possibly nfdm, sub.
  • 1 med egg
  • 1/4 tsp fresh thyme minced
  • 1 pch dry thyme
  • 2 Tbsp. green onion and tops chopped
  • 1 tsp fresh parsley minced
  • 3 dsh Tabasco sauce red salt and pepper
  • 6 ounce imitation king crabmeat
  • 1/2 tsp double-acting baking pwdr
  • 1/2 c. Mandarin orange liquid or possibly fresh orange juice
  • 1/2 c. warm water
  • 1 pkt vegetable bouillon or possibly less
  • 1 pch red pepper flakes
  • 1 tsp cornstarch
  • 1 tsp orange zest
  • 2 tsp capers
  • 1/4 c. bell pepper strips 3-color oil or possibly spray oil for frying salt and pepper

Direcciones

  1. STEP #1 BATTER - In a big bowl, whisk together the flour and the lowfat milk till very smooth. Add in egg and whisk well. - Add in thyme (fresh and dry), green onion, fresh parsley, and Tabasco. Season with a healthy pinch of salt and pepper. Mix well and set aside.
  2. NOTE - The crab and the baking pwdr are added just before frying.
  3. STEP #2 - SAUCE INGREDIENTS- Using a Pyrex 2-c. measure, add in 1/2 c. juice from Mandarin oranges (or possibly substitute sweet orange juice, or possibly tangerine juice). Add in equal 1/2 c. warm water. Add in bouillon, red pepper flakes, cornstarch, orange zest or possibly grated orange rind, and capers.
  4. STEP #3 - CRAB CAKES - Preheat oven to 300F. - Near the time to cook the cakes, coarsely chop the crabmeat.
  5. Using a non-metal spoon, add in the baking pwdr to the batter; add in crab meat.
  6. Heat a skillet large sufficient to hold 4 cakes to medium-high temperature.
  7. Brush the pan with a little extra virgin extra virgin olive oil - or possibly use spray.
  8. Ladle 4 patties onto the warm pan. Brown gently for about 2 min per side; making sure egg is cooked.
  9. Transfer cakes to a plate and keep hot in oven while you make the sauce.
  10. STEP # 4 - COOK THE SAUCEAdd a little oil to skillet and soften the bell peppers. Add in the sauce ingredients, stirring again to re-dissolve the cornstarch. Cook over medium heat to thicken. Taste. Add in salt and pepper, a little more orange juice or possibly zest (to taste). Serve (pour sauce directly on top of cakes).
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