1/1 Photo of Moroccan-Spiced Crab Cakes
These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.
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- 1 tablespoon olive oil
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 2 scallions, white and tender green, thinly sliced
- 1/2 teaspoon fresh ginger, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cardamom
- 1/2 cup heavy cream
- 1/2 lb large lump crabmeat, picked over
- 1 cup Japanese-style bread crumbs (panko) or 1 cup breadcrumbs, coarse stale
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, finely chopped
- 1/2 teaspoon lemon zest, finely grated
- 1 pinch cayenne pepper
- 1/4 cup canola oil
- 1Cilantro-Orange Dressing.
- 2In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
- 3Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
- 4Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
- 5Crab Cakes.
- 6Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
- 7Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
- 8With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
- 9Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.
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Nutritional Facts for Moroccan-Spiced Crab Cakes
Serving Size: 1 (189 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 984.5
- Calories from Fat 775
- Total Fat 86.1 g
- Saturated Fat 18.9 g
- Cholesterol 167.5 mg
- Sodium 624.7 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 2.3 g
- Sugars 7.9 g
- Protein 29.8 g