Dungeness Crab Cakes with Orange Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup milk |
2 slices white bread |
1 pound fresh dungeness crabmeat |
1/2 cup mayonnaise |
1 large egg, lightly beaten |
1 1/2 tablespoons finely chopped sweet red pepper |
1 1/2 tablespoons finely chopped green onions |
1 1/2 tablespoons finely chopped pickled ginger |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 cups panko (japanese bread crumbs) |
1/2 cup vegetable oil |
orange butter sauce |
garnishes: shredded fresh spinach, julienned sweet red pepper, grated orange zest |
Directions:
1. Pour milk over bread in a small bowl.
2. Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently.
3. Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.
4. Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes.
5. Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.
6. * Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.
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