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.
Ingredients
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
Topping:
- 3 tablespoons Parmesan grated
- 3 tablespoons Panko breadcrumbs
- Kosher salt to taste
- Freshly ground black pepper to taste
Sauce:
- 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
Instructions
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.
Sauce:
- 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.
Tried this recipe?Let us know how it was!
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