Citrus Crab Cake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1356
- Total Fat
- 129
- Saturated Fat
- 56
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 31
- Cholesterol
- 433
- Sodium
- 1030
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Crab cake:
1 pound jumbo lump crabmeat
1 lime, juiced
4 green onions, sliced thin
1 roasted red pepper, seeded, finely diced
2 roasted jalapenos, seeded, finely diced
1 teaspoon chili powder
1/2 bunch cilantro, leaves chopped
About 1/2 cup coarsely chopped roasted pumpkin seeds
About 3/4 cup mayonnaise
About 1/2 cup Japanese bread crumbs (panko), or more to taste
Salt and freshly ground black pepper
Orange Hollandaise
3 egg yolks
1/4 cup orange juice
1 1/2 cups clarified butter
1/4 cup water, more or less to adjust the consistency
1/2 bunch cilantro, leaves finely chopped
Salt and freshly ground black pepper
1 avocado, sliced, for garnish
Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish
Red chili oil, for garnish
Directions
- In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter.
Orange Hollandaise:
- Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste.
- Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.