Fresh and Light Crab Cakes are not only delectable but easy to make. These wonderful crab
cakes make an ideal starter course. These crab cakes were light and airy
and every bit as good as any crab cakes we've ever tasted.
Check out more of Linda's great
Crab Recipes and
Appetizer Recipes for more great cooking ideas.
Don't forget to check out my
Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes these wonderful
Northwest Mini Crab Cakes with Orange Sauce.
Northwest Mini Crab Cakes with Orange Sauce
Yields: 12 petite crab cakes
Prep time: 30 min
Cook time: 10 minutes
Orange Sauce (see recipe below)
1 pound cooked Dungeness crab meat*
4 scallions (green part only), minced or 1/4 cup green
1/4 finely-chopped red bell pepper
chile pepper, finely minced
1 tablespoon chopped fresh herbs (such as
thyme, parsley, etc. - your choice)
2 tablespoon fresh
Salt and white pepper to taste
2 to 4 tablespoons light or low-fat mayonnaise
1/4 to 1/2 cup a href="http://whatscookingamerica.net/Bread/BreadCrumbs.htm">
2 egg whites
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
Dill sprigs for garnish
*If you can't get
fresh crab, look for the pasteurized crab usually sold in the refrigerated case
of your supermarket or fish store.
Making Homemade Bread Crumbs.
Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage.
In a large bowl, gently mix crab meat, scallions or green onions,
bell pepper, chile pepper, herbs, orange juice, salt, pepper, and mayonnaise. Gently fold in bread crumbs.
NOTE: You may not need to use all the bread crumbs. Try not to
break up the crab meat too much while you're mixing. The texture will be better if the crab is chunky.
In a small, clean bowl, beat
the egg whites with an electric mixer on high until soft peaks form,
then gently fold into the crab mixture with a rubber spatula until
mixture just clings together. Form the mixture into 2-inch-round patties, about 1 inch thick.
Place onto a baking
sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at
least 3 hours or overnight (the cold will firm up the cakes so that they will not break upwhen fried.)
Place bread or cracker crumbs into a shallow pie plate;
lightly dredge crab cakes.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed).
Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown,
turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an
instant read cooking thermometer. Removed from heat.
To serve, spoon about 3
ounces of Orange-Dill Sauce on individual serving places; with the back
of a small round ladles, slightly spread out in a circle. Place
hot crab cake in the center and garnish with dill sprigs.
Makes 12 petite crab cakes.
1/4 cup light or low-fat mayonnaise
chile peppers, finely minced (or to taste)
capers, drained and diced
1 1/2 teaspoons grated
5 teaspoons fresh-squeezed
In a medium bowl, combine mayonnaise, chile
pepper, capers, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.