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.
