Ingredients
- 1 pound cooked fresh crab meat
- 4 teaspoons butter, divided
- 1/4 cup finely chopped celery
- 1/4 cup minced green onions
- 1 tablespoon minced fresh chives
- 1 jalapeno chile, cored, seeded, and minced
- 1/4 cup light or low-fat mayonnaise
- 1/4 cup soft bread crumbs
- 1 teaspoon fresh lemon juice
- Salt and white pepper to taste
- 1 large egg, slightly beaten
Preparation
Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.
In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
In a large non-stick frying pan over medium heat, heat remaining 3 teaspoons butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp and browned. Removed from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.
Orange-Dill Sauce Ingredients
· 2 tablespoons light or low-fat mayonnaise
· 1 teaspoon grated orange zest
· 1 tablespoon fresh orange juice
· 1 teaspoon minced fresh dill weed
Preparation
In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.
