Crab Cakes With Orange Mayonnaise

READY IN: 30mins
Recipe by Oolala

This probably comes from my local paper, The Star Ledger.

Top Review by bluemoon downunder

I saved this recipe with the intention of making it SO many months ago now, and finally made it – for Pick a Chef – at the weekend. I made a few slight changes. I omitted the chili and in its stead included 3 cloves of minced garlic (personal taste preference). I was nervous that the crab cakes might break up (it’s always SO disappointing when that happens), so I put them in the fridge for half an hour (I’m not at all sure that that was essential, however, as the egg seemed to have bound them effectively). Once cooked, these looked great and were absolute scrumptioust: they certainly lived up to what has been several months of anticipation. The crab cakes and the orange mayonnaise were sensational. I served them with a simple salad: my recently posted (for the Zaar World Tour) Maroulosalata (Classic Greek Lettuce Salad) Recipe #141988. Thank you so much for sharing this recipe, Oolala. It’s one I know I shall be making again and again.

Ingredients Nutrition

Directions

  1. For the mayonnaise, combine all the mayonnaise ingredients in a non-reactive bowl and stir well.
  2. For the crab cakes, melt 1 teaspoons butter in a large skillet and add celery, shallots, chives and chilies and saute over medium heat for 2 minutes or until vegetables are limp.
  3. Remove vegetables to a non-reactive bowl and add the crab meat, mayonnaise, egg, breadcrumbs, lemon juice, salt and pepper; mix gently but well.
  4. Melt remaining butter in same skillet.
  5. Shape crab mixture into 6 cakes and ease into skillet.
  6. Fry 3-5 minutes per side or until firm and golden brown.
  7. Serve cakes with the mayonnaise.

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