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Crab Cakes with Citrus Butter

12 tbsp. butter
1/4 cup frozen orange juice concentrate
1 large shallot, chopped
1 tsp. white wine vinegar

1 lb. crabmeat
2 green onions, chopped
2 shallots, chopped
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tsp. lemon peel, grated
1/2 tsp. sugar
2 3/4 cup panko (Japanese breadcrumbs, available mostly everywhere)

All purpose flour, for dredging
2 large eggs

3 tbsp. vegetable oil

1 5 oz. pkg. baby greens
1 cup dried cranberries

For Citrus Butter:
Melt butter in a heavy medium saucepan over medium heat.  Stir until just beginning
to brown, about 4 minutes.  Whisk in frozen orange juice concentrate, minced shallot
and white wine vinegar.
For Crab Cakes:
Mix first 7 ingredients in a large bowl.  Mix in 3/4 cup panko.  Season to taste with
salt and pepper.
Place remaining panko in a shallow bowl.  Place flour in second shallow bowl. 
Place eggs in a third shallow bowl and whisk them well.  Form crab mixture into cakes,
using 1/4 cup for each.  Dust crab cakes with flour.  Coat with beaten egg, then panko. 
Transfer to a large baking sheet.
Heat 3 tbsp. oil in a heavy large skillet over medium-high heat.  Working in batches, cook
crab cakes until crisp, about 4 minutes per side, adding more vegetable oil as needed.
Transfer crab cakes to paper towels to drain.
Rewarm the citrus butter over medium heat.  Toss greens and cranberries in a large bowl.
Add just enough warm citrus butter to coat.  Season with salt and pepper.  Divide salad
among 6 plates. Top each with 2 crab cakes and drizzle with remaining citrus butter.


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