Instructions: 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 tangerine 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 300F. - 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).

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