Crab Cakes With Orange Mayonnaise

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• Orange-Mayonnaise

• 2  tablespoons low-fat mayonnaise
• 1  teaspoon  grated  orange rind
• 1  tablespoon  fresh orange juice
• 1  teaspoon fresh dill weed, minced

• Crab Cakes

• 4  teaspoons butter, divided
• 1⁄4 cup celery, chopped fine
• 2  tablespoons shallots, chopped fine
• 1  tablespoon fresh chives, minced
• 1  jalapeno chile, cored, seeded and minced
• 8  ounces  crabmeat, chilled
• 2  tablespoons low-fat mayonnaise
• 1  egg, beaten
• 1⁄4 cup  soft breadcrumbs
• 1  teaspoon fresh lemon juice
•  salt and pepper, to taste

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.