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.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 24
Steps:
- Cilantro-Orange Dressing.
- In 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.
- Meanwhile, 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.
- Add 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.
- Crab Cakes.
- Heat 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.
- Add 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.
- With 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.
- Heat 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.
Nutrition Facts : Calories 984.6, Fat 86.1, SaturatedFat 18.9, Cholesterol 167.6, Sodium 624.7, Carbohydrate 25.7, Fiber 2.4, Sugar 8, Protein 29.9
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