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(low fat & low calorie recipe)
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More of Linda's great Crab Recipes and Appetizer Recipes for more great cooking ideas. Don't forget to check out my Spanish Paella Dinner Menu (with recipes) using these delicious Crab Cakes with Orange-Dill Sauce as a tapa. Crab Cakes with Orange-Dill Sauce
Orange-Dill
Sauce (see recipe below) *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; set aside. In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together. Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high 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.) 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. Remove from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce. Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving). Orange-Dill Sauce: In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.
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