Crab Cakes With Blood Orange Sauce

Crabcakes with blood orange sauce

Crab Cakes with Blood Orange Sauce

When your entertaining goes upscale, or anytime you want to impress, these crab cakes make a delicious and flavorful way to kick of the evening. The blood orange sauce is a gorgeous color, and adds a tangy finish to the special start of a special meal – or a luxe appetizers only evening.
Course Appetizers, Side Dish
Cuisine Seafood


Crab Cakes:

  • 1 large egg
  • 1 pound crab meat Dungeness or other
  • 1/2 cup of Panko bread crumbs
  • 2 tablespoons chopped fresh parsley leaves
  • 3 tablespoons mayonnaise
  • 1 blood orange zest & juice
  • 1 teaspoon hot sauce
  • 2 teaspoons Dijon mustard
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • 3 tablespoons Parmesan grated
  • 3 tablespoons Panko breadcrumbs
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • 3 tablespoons olive oil
  • 2 shallots sliced
  • 2 sprigs rosemary chopped
  • 1/2 cup Masala wine
  • 1 blood orange zest & juice
  • 1/2 cup heavy cream
  • Kosher salt to taste
  • Freshly ground black pepper to taste


Crab Cakes & Topping:

  • Preheat the oven to 375 F, and lightly greae a baking sheet.
  • Lightly beat the egg in a small bowl.
  • In a second, large bowl, add the remaining ingredients for the crab cakes. Stir to blend.
  • Add the beaten egg, folding it into the crab mixture.
  • Divide the mixture into four parts, and roll each into a rough ball. Flatten the balls into cakes.
  • In a small bowl, blend the Panko breadcrumbs, Parmesan, salt and pepper to taste.
  • Lightly sprinkle the mixture over the crab cakes on both sides and press into the crab mixture.
  • Bake in the oven for 10 to 13 minutes, until the cakes are sizzling and heated throughout.


  • Heat the olive oil in a large skillet and saute the shallots for 3 to 5 minutes, until fragrant.
  • Add the blood orange zest and juice, Masala wine, and rosemary. Continue to cook, stirring occasionally, until reduced by half.
  • Add the cream, and turn the heat to low, stirring as it thickens.
  • Drizzle the sauce over the crab cakes.
Keyword Moro blood orange
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