Crab Cake Piccata (pepper-caper-orange Sauce)

-CAKES-
6 oz Imitation king crabmeat
1/2 ts Double-acting baking powder

-SAUCE-
1/2 c Mandarin orange liquid, or
-fresh orange juice
1/2 c Hot water
1 pk Vegetable bouillon, or less
1 pn Red pepper flakes
1 Teapoon cornstarch
1 ts Orange zest
2 ts Capers
1/4 c Bell pepper strips, 3-color
Oil or spray oil for frying
Salt and pepper

STEP #1 BATTER – In a big bowl, whisk together the flour and the milk until
very smooth. Add egg and whisk well. – Add thyme (fresh and dried), green
onion, fresh parsley, and tabasco. Season with a pinch of salt and pepper.
Mix well and set aside. NOTE – The crab and the baking powder are added
just before frying.

STEP #2 – SAUCE INGREDIENTS- Using a pyrex 2-cup measure, add 1/2 cup juice
from Mandarin oranges (or substitute sweet orange juice, or tangarine
juice). Add equal 1/2 cup hot water. Add bouillon, red pepper flakes,
cornstarch, orange zest or grated orange rind, and capers.

STEP #3 – CRAB CAKES – Preheat oven to 300oF. – Near the time to cook the
cakes, coarsely chop the crabmeat. – Using a non-metal spoon, add the
baking powder to the batter; add crab meat. – Heat a skillet large enough
to hold 4 cakes to medium-high temperature. Brush the pan with a little
extra virgin olive oil – or use spray. – Ladle 4 patties onto the hot pan.
Brown gently for about 2 minutes per side; making sure egg is cooked. –
Transfer cakes to a plate and keep warm in oven while you make the sauce.

STEP # 4 – COOK THE SAUCE – Add a little oil to skillet and soften the bell
peppers. Add the sauce ingredients, stirring again to re-dissolve the
cornstarch. Cook over medium heat to thicken. Taste. Add salt and pepper, a
little more orange juice or zest (to taste). Serve (pour sauce directly on
top of cakes).