Citrus Crab Cake
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
33
Spice
38
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Jumbo Lump Crabmeat1 tsp
Chili Powder3 cup
Mayonnaise1
Salt1 cup
Orange Juice1.5 cups
Clarified ButterDirections:
1
In a large bowl, fold all ingredients together being careful not to break up the crab
2
Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed)
3
Coat a large saute pan, over medium-high heat and add the crab cakes
4
Cook until the exterior is browned and cake is warmed through, about 3 minutes per side
5
Transfer to a platter
6
Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon
7
Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise
8
Thin the sauce a bit with the water
9
Add cilantro and season with salt and pepper, to taste
10
Top the crab cakes with avocado
11
Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise