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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

Orange Sauce (see recipe below)
1 pound cooked Dungeness crab meat*
4 scallions (green part only), minced or 1/4 cup green onions minced
1/4 finely chopped red bell pepper
1/2 jalapeno chile pepper, finely minced
1 tablespoon chopped fresh herbs (such as cilantro, dillweed, basil, thyme, parsley, etc. - your choice)
2 tablespoon fresh orange juice
Salt and white pepper to taste
2 to 4 tablespoons light or low-fat mayonnaise
1/4 to 1/2 cup bread crumbs**
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.

**Check out 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 up when 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.

Orange Sauce:
1/4 cup light or low-fat mayonnaise
1/2 jalapeno chile peppers, finely minced (or to taste)
1 teaspoons capers, drained and diced
1 1/2 teaspoons grated orange zest
5 teaspoons fresh orange juice

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.