Crab Cakes With Orange Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This probably comes from my local paper, The Star Ledger. Ingredients:
2 tablespoons low-fat mayonnaise |
1 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1 teaspoon fresh dill weed, minced |
4 teaspoons butter, divided |
1/4 cup celery, chopped fine |
2 tablespoons shallots, chopped fine |
1 tablespoon fresh chives, minced |
1 jalapeno chile, cored, seeded and minced |
8 ounces crabmeat, chilled |
2 tablespoons low-fat mayonnaise |
1 egg, beaten |
1/4 cup soft breadcrumbs |
1 teaspoon fresh lemon juice |
salt and pepper, to taste |
Directions:
1. For the mayonnaise, combine all the mayonnaise ingredients in a non-reactive bowl and stir well.
2. For the crab cakes, melt 1 teaspoons butter in a large skillet and add celery, shallots, chives and chilies and saute over medium heat for 2 minutes or until vegetables are limp.
3. Remove vegetables to a non-reactive bowl and add the crab meat, mayonnaise, egg, breadcrumbs, lemon juice, salt and pepper; mix gently but well.
4. Melt remaining butter in same skillet.
5. Shape crab mixture into 6 cakes and ease into skillet.
6. Fry 3-5 minutes per side or until firm and golden brown.
7. Serve cakes with the mayonnaise.
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