crab cakes w/orange sauce

Crab Cakes with Orange-Dill Sauce

Orange-Dill Sauce (see recipe below)
1 pound cooked fresh crab meat*
4 teaspoons butter, divided
1/4 cup finely chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeno chile pepper, cored, seeded, and minced
1/4 cup light or low-fat mayonnaise
1/4 cup bread crumbs**
1 teaspoon fresh lemon juice
Salt and white pepper to taste
1 large egg, slightly beaten

*If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.

Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.

In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an instant read cooking thermometer. Remove from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.

Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving).

Orange-Dill Sauce:
2 tablespoons light or low-fat mayonnaise
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 teaspoon minced fresh dillweed

In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.

They sound devine!!  YUMMY!  I think you should become a personal chef and work for me for free.... LOL

The Orange Dill sauce sounds amazing, I really don't like seafood very much so I am trying to figure out what yumies I could put that on instead LOL, It sounds awesome!

Tony, how about a turkey burger?.

This sounds sooo yummy.  I can't wait to have real food. 

Wasn't yesterday your two weeks? When is your checkup?  You must be ready to just chew something, anything!!

Cheryl
I e-mailed you the other day did you get it

yes, I did, i'm sorry, I wanted to write you when I had a minute and then I forgot, I just saw your avitar and said "OH ****"....  I'll get back to you.

Hey Cheryl,

The turkey burger idea aounds awesome i think I'm gonna try it this weekend, thank you!!

or even chicken tenderloins too. let me know, i like the fact there was no sugar too for you guys.