Рецепт Crab Cake Piccata (Pepper Caper Orange Sauce)
Порций: 4
Ингредиенты
- 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
Инструкции
- 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.
- NOTE - The crab and the baking pwdr are added just before frying.
- 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.
- STEP #3 - CRAB CAKES - Preheat oven to 300F. - Near the time to cook the cakes, coarsely chop the crabmeat.
- Using a non-metal spoon, add in the baking pwdr to the batter; add in crab meat.
- Heat a skillet large sufficient to hold 4 cakes to medium-high temperature.
- Brush the pan with a little extra virgin extra virgin olive oil - or possibly use spray.
- Ladle 4 patties onto the warm pan. Brown gently for about 2 min per side; making sure egg is cooked.
- Transfer cakes to a plate and keep hot in oven while you make the sauce.
- 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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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 205g | |
Recipe makes 4 servings | |
Calories 123 | |
Calories from Fat 18 | 15% |
Total Fat 2.03g | 3% |
Saturated Fat 0.63g | 3% |
Trans Fat 0.0g | |
Cholesterol 80mg | 27% |
Sodium 411mg | 17% |
Potassium 305mg | 9% |
Total Carbs 12.98g | 3% |
Dietary Fiber 1.0g | 3% |
Sugars 3.49g | 2% |
Protein 12.74g | 20% |