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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

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.
Keyword Moro blood orange
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