Citrus Crab Cake

Name: Citrus Crab Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, sliced, for garnish; 118 milliliters About Japanese bread crumbs (panko), or more to taste; 4 servings Red chili oil, for garnish; 1 teaspoon chili powder; 1 bunches cilantro, leaves chopped; 1 bunches cilantro, leaves finely chopped; 355 milliliters clarified butter; 3 egg yolks; 4 green onions, sliced thin; 4 servings Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish; 2 roasted jalapenos, seeded, finely diced; 1 lime, juiced; 454 grams lump crabmeat; 177 milliliters About mayonnaise; 59 milliliters orange juice; 118 milliliters About coarsely chopped roasted pumpkin seeds; 1 roasted red pepper, seeded, finely diced; 4 servings Salt and freshly ground black pepper; 59 milliliters water, more or less to adjust the consistency

You can never have too many hor d'oeuvre recipes, so give Citrus Crab Cake a try. This recipe covers 37% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 1342 calories, 30g of protein, and 129g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. If you have salt and pepper, roasted pepper, cilantro, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side.

Ingredients you will need

Crab

Equipment you will use

Bowl

Frying Pan

Transfer to a platter.

Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon.

Ingredients you will need

Orange Juice

Egg Yolk

Equipment you will use

Double Boiler

Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water.

Ingredients you will need

Mayonnaise

Butter

Sauce

Water

Equipment you will use

Whisk

Add cilantro and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Cilantro

Top the crab cakes with avocado.

Ingredients you will need

Avocado

Crab

Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.

Ingredients you will need

Hollandaise Sauce

Chili Oil

Cilantro

Equipment

Ingredients

Servings:

avocado, sliced, for garnish 118milliliters

About Japanese bread crumbs (panko), or more to taste 4servings

Red chili oil, for garnish 1teaspoon

chili powder 1bunches

cilantro, leaves chopped 1bunches

cilantro, leaves finely chopped 355milliliters

clarified butter 3

egg yolks 4

green onions, sliced thin 4servings

Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish 2

roasted jalapenos, seeded, finely diced 1

lime, juiced 454grams

lump crabmeat 177milliliters

About mayonnaise 59milliliters

orange juice 118milliliters

About coarsely chopped roasted pumpkin seeds 1

roasted red pepper, seeded, finely diced 4servings

Salt and freshly ground black pepper 59milliliters

water, more or less to adjust the consistency

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.