Moroccan-Spiced Crab Cakes

Name: Moroccan-Spiced Crab Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters Japanese-style bread crumbs (panko) or 1 cup breadcrumbs, coarse stale; 59 milliliters canola oil; 1 pinch cayenne pepper; 2 servings cayenne pepper; 59 milliliters celery, finely chopped; 2 Tbsps chives, finely chopped; 118 milliliters lightly packed cilantro leaf; 1 teaspoon cumin seed; 1 teaspoons fresh ginger, minced; 0 teaspoons ground cardamom; 1 teaspoons ground cumin; 118 milliliters heavy cream; 1 Tbsp fresh lemon juice; 1 teaspoons lemon zest, finely grated; 227 grams lump crabmeat, picked over; 1 Tbsp olive oil; 118 milliliters fresh orange juice; 2 Tbsps parsley, finely chopped; 59 milliliters red bell pepper, finely chopped; 2 servings salt; 2 scallions, white and tender green, thinly sliced; 1 teaspoons turmeric

Moroccan-Spiced Crab Cakes is a pescatarian hor d'oeuvre. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains around 31g of protein, 90g of fat, and a total of 1130 calories. Head to the store and pick up salt, chives, ginger, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Cilantro-Orange Dressing.In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes.

Ingredients you will need

Orange Juice

Cilantro

Orange

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cumin

Toast

Equipment you will use

Blender

Frying Pan

Mortar And Pestle

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.

Ingredients you will need

Lemon Juice

Canola Oil

Cilantro

Ground Cayenne Pepper

Cumin

Crab

Salt

Equipment you will use

Blender

Heat the olive oil in a nonstick skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes.

Ingredients you will need

Red Pepper

Vegetable

Celery

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.

Ingredients you will need

Green Onions

Cardamom

Turmeric

Ginger

Cumin

Add the cream and boil until reduced by half, about 6 minutes.

Ingredients you will need

Cream

Transfer to a bowl and let cool slightly.

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs

Lemon Zest

Crab

Ground Cayenne Pepper

Parsley

Chives

Cream

Salt

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.

Ingredients you will need

Breadcrumbs

Spread

Crab

Equipment you will use

Baking Sheet

Wax Paper

Heat 2 tablespoons of the canola oil in a medium nonstick skillet.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side.

Ingredients you will need

Crab

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.

Ingredients you will need

Canola Oil

Cilantro

Parsley

Chives

Orange

Crab

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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 Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.