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Crab Cakes with Sweet and Sour Orange Sauce

Source: Roland Passot
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 4
This is adapted from the recipe for crab cakes served at one of San Francisco's best French restaurants, La Folie.
RECIPE INGREDIENTS
For the Crab Cakes:
1 tablespoon mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/3 cup shredded raw celery root
10 ounces crab meat
3/4 cup panko (Japanese breadcrumbs)
1/4 cup olive oil
For the Sauce:
1/2 cup unseasoned rice vinegar
1/2 cup orange juice
1/2 cup finely julienned carrot

1/2 head frisee lettuce, torn into pieces
1 ripe but firm avocado, peeled, pitted, cubed
1 cup red and yellow cherry tomatoes, halved
DIRECTIONS
FOR THE CRAB CAKES:
Mix first 3 ingredients in large bowl to blend. Mix in celery root, crab meat and breadcrumbs. Refrigerate 15 minutes. Shape mixture into eight 3/4-inch-thick cakes. Heat oil in large nonstick skillet over medium-high heat until very hot. Fry crab cakes until golden brown and heated through, about 4 minutes per side.


FOR THE SAUCE:
Simmer vinegar, orange juice and carrot in small saucepan until liquid is reduced to 1/2 cup, about 8 minutes.


TO SERVE:
Divide frisee lettuce evenly among 4 plates. Top each with 2 crab cakes. Garnish with avocado and tomatoes. Drizzle a sauce around crab cakes and serve.


Recipe created exclusively for Cooking.com by Roland Passot.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet on Shellfish: Crab Cakes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 415
Fat. Total: 27g
Fiber: 5g
Carbohydrates, Total: 27g
Sodium: 484mg
% Cal. from Fat: 59%
Cholesterol: 73mg
Protein: 19g
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