Crab Cakes with Sweet Peppers & Capers Recipe

Name: Crab Cakes with Sweet Peppers & Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup flour, all-purpose; 1 cup milk whole; 1 teaspoon thyme; 1 each scallions, spring or green onions; 1 tablespoon parsley leaves fresh; 1 dash red hot pepper sauce; 16 ounces crab meat; 1 pinch salt and black pepper to taste; 2 teaspoons baking powder double-acting; 7 ounces butter clarified; 1 cup beurre blanc; 1/4 cup sweet red bell peppers red, yellow and green, julienned; 1 tablespoon chives minced fresh; 4 teaspoons capers

Servings: persons

2 large eggs
1 cup flour, all-purpose
1 cup milk whole
1 teaspoon thyme
1 each scallions, spring or green onions
1 tablespoon parsley leaves fresh
1 dash red hot pepper sauce
16 ounces crab meat
1 pinch salt and black pepper to taste
2 teaspoons baking powder double-acting
7 ounces butter clarified
1 cup beurre blanc
1/4 cup sweet red bell peppers red, yellow and green, julienned
1 tablespoon chives minced fresh
4 teaspoons capers

1
Making the batter: Using a small whisk, combine the flour with eggs and milk.
2
Strain through a fine strainer to remove any lumps.
3
Add the following ingredients: thyme, scallion, parsley and Tabasco.
4
Season with salt and pepper.
5
Mix well.
6
Note: Batter can be made a few hours in advance up to this point.
7
Cover and refrigerate until ready to use.
8
Just before cooking the crab cakes, add crab meat and baking powder to the batter, combining gently, using a wooden spoon.
9
To cook the crab cakes, heat 2 oz.
10
of clarified butter in a large frying pan, at medium heat.
11
Using a 2-oz.
12
ladle, make a batch of three cakes.
13
Fry gently on one side for 2 minutes, turn over and cook another 2 minutes.
14
Keep cakes warm, while cooking the various batches.
15
When serving crab cakes, spread 1/4 cup warm beurre blanc on each plate.
16
Arrange 3 cakes per serving and top off with the julienned peppers and chives.
17
Sprinkle some capers around the cakes; serve.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggs, 1 cup flour, all-purpose, 1 cup milk whole, 1 teaspoon thyme, and more.

Yes, Crab Cakes with Sweet Peppers & Capers falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes with Sweet Peppers & Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions