These fresh and light Northwest Mini Crab Cakes with Orange Sauce are not only delectable but easy to make and would make an ideal starter course . Every bit as good as any crab cakes I have ever tasted. These Mini Crab Cakes will be an definite hit at your next gathering with your family and friends.
Please check out my Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes these wonderful Northwest Mini Crab Cakes with Orange Sauce.
- 1 pound Dungeness crab meat, cooked*
- 4 scallions (green part only), minced or 1/4 cup green onions, minced
- 1/4 red bell pepper, finely-chopped
- 1/2 jalapeno chile pepper, finely minced
- 1 tablespoon fresh herbs (such as cilantro, dill weed, basil, thyme, or parsley), chopped
- 2 tablespoons orange juice, freshly-squeezed
- Salt and white pepper to taste
- 2 to 4 tablespoons mayonnaise (light or low-fat)
- 1/4 to 1/2 cup bread crumbs**
- 2 egg whites
- 1/2 cup fine bread crumbs or cracker crumbs
- 4 tablespoons butter
- Dill sprigs (for garnish)
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 are 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 crab 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.
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.
* 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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.