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Moroccan-Spiced Crab Cakes

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  35 Minutes
  Serves 4
RECIPE INGREDIENTS
1 tablespoon olive oil
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
2 scallions, white and tender green, thinly sliced
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cardamom
1/2 cup heavy cream
1/2 pound jumbo lump crabmeat, picked over
1 cup Japanese bread crumbs (panko) or coarse stale bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/2 teaspoon finely grated lemon zest
Pinch of cayenne pepper
1/4 cup canola oil
Cilantro-Orange Dressing
Other necessary recipes:
Cilantro-Orange Dressing
Moroccan-Spiced Crab Cakes Recipe at Cooking.com
DIRECTIONS
Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. 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. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.


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. 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.


Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 434
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 466mg
% Cal. from Fat: 62%
Cholesterol: 81mg
Protein: 17g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Sam Reviewed: 08/06/2008
Moroccan-Spiced Crab Cakes, a hit with everyone!!!
This recipe was the hit of the entire evening. One chef made lamb shanks and he spent hours on them. At the end of the dinner my crab cakes were getting more attention and raves. We did use Alaskan King but I would have preferred a Dung Crab instead because the extra cost is hidden by the other ingredients in the crab cake. I would not use imitation crab though in this recipe.
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