These delicate crab cakes celebrate the sweet, briny character of fresh crab with a light hand and a bright citrus finish. Flecked with fresh herbs and just enough binding to hold them together, the cakes are crisp outside and tender within. The cool Orange–Dill Sauce adds a subtle lift, with fragrant dill and fresh orange zest complementing the crab rather than overpowering it. This is a refined yet approachable dish—equally at home as a graceful starter or a simple, elegant main course.
INGREDIENTS:
Orange–Dill Sauce
2 tablespoons mayonnaise
1 teaspoon finely grated orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon minced fresh dill
Crab Cakes
1 pound cooked fresh crab meat, carefully picked over
4 teaspoons butter, divided
1/4 cup finely chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeño chile, cored, seeded, and finely minced
1/4 cup light or low-fat mayonnaise
1/4 cup soft sourdough bread crumbs
1 teaspoon freshly squeezed lemon juice
Salt and white pepper, to taste
1 large egg, lightly beaten
METHOD:
Prepare the Orange–Dill Sauce
In a small bowl, stir together the mayonnaise, orange zest, orange juice, and dill until smooth. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve well chilled.
Prepare the Crab Cakes
Carefully inspect the crab meat, removing any pieces of shell or cartilage. Set aside.
In a large non-stick skillet over medium heat, melt 1 teaspoon of the butter. Add the celery, green onions, chives, and jalapeño. Sauté for about 2 minutes, just until softened. Transfer the vegetables to a large mixing bowl and allow to cool slightly.
Add the crab meat, mayonnaise, bread crumbs, and lemon juice to the bowl. Season lightly with salt and white pepper. Gently fold the mixture together, taking care not to break up the crab too much.
Fold in the beaten egg just until the mixture holds together when gently pressed.
Divide the mixture into eight equal portions and shape into flat, round cakes about 3 inches wide and 1 1/2 inches thick. Arrange on a parchment-lined baking sheet, cover, and refrigerate for at least 3 hours or overnight. Chilling helps the cakes hold their shape during cooking.
Heat the remaining butter in a large non-stick skillet over medium heat until melted and hot but not smoking. Gently place the chilled crab cakes in the pan, working in batches if necessary.
Cook for 4 to 5 minutes per side, turning carefully, until golden brown and crisp. Transfer to a warm serving platter.
Serve immediately with the chilled Orange–Dill Sauce.
SERVING SUGGESTIONS:
- Serve atop lightly dressed mixed greens with shaved fennel and citrus segments
- Pair with roasted asparagus, sautéed greens, or a simple cucumber salad
- For a special brunch presentation, serve with poached eggs and a spoonful of the Orange–Dill Sauce
- Excellent with a crisp white wine such as Sauvignon Blanc or Albariño
YIELD: Main course: 4 servings (2 crab cakes per person), Appetizer or starter: 6 servings (1 to 2 crab cakes per person)
