Crab Cakes With Sweet Peppers and Capers

Beurre Blanc:

1. In a large pot, cook shallots in wine, until wine is reduced by 1/4.

2. Add cream and salt and bring to boil, then reduce heat (watch it very closely because it will boil over quickly !!). Add the blond roux and whisk well.

3. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie until ready to serve.

Crab Cakes:

1. Using a small whisk, combine the flour with eggs and milk. Strain through a fine strainer to remove any lumps.

2. Add 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.

3. Just before cooking the crab cakes, add crab meat and baking powder to the batter, combining gently, using a wooden spoon.

4. 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.

5. When serving crab cakes, spread 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 and serve.