Moroccan-Spiced Crab Cakes Recipe

Posted by
Rate It!
Moroccan-Spiced Crab Cakes
Add your photo!
Ingredients
24
Count
Nutrition
525
Calories
Total time
20
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cilantro-Orange Dressing.
  2. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
  3. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
  4. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
  5. Crab Cakes.
  6. Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
  7. Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
  8. With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
  9. Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.82 Kcal (2197 kJ)
Calories from fat 356.61 Kcal
% Daily Value*
Total Fat 39.62g 61%
Cholesterol 20.55mg 7%
Sodium 213.9mg 9%
Potassium 229.66mg 5%
Total Carbs 26.03g 9%
Sugars 5.04g 20%
Dietary Fiber 2.2g 9%
Protein 16g 32%
Vitamin C 34.7mg 58%
Vitamin A 0.3mg 10%
Iron 7.3mg 40%
Calcium 84.9mg 8%
Amount Per 100 g
Calories 262.01 Kcal (1097 kJ)
Calories from fat 178.03 Kcal
% Daily Value*
Total Fat 19.78g 61%
Cholesterol 10.26mg 7%
Sodium 106.79mg 9%
Potassium 114.65mg 5%
Total Carbs 13g 9%
Sugars 2.52g 20%
Dietary Fiber 1.1g 9%
Protein 7.99g 32%
Vitamin C 17.3mg 58%
Vitamin A 0.1mg 10%
Iron 3.6mg 40%
Calcium 42.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top