Moroccan Spiced Crab Cakes

Description

These succulent crab cakes and the accompanying cilantro dressing are adapted from matthew kenney's mediterranean cooking (chronicle books). The cilantro-orange dressing makes about one cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

Ingredients

• Olive Oil
• Red Bell Pepper
• Celery
• Scallions
• Fresh Ginger
• Ground Cumin
• Turmeric
• Ground Cardamom
• Heavy Cream
• Lump Crabmeat
• Japanese-style Bread Crumbs
• Parsley
• Chives
• Lemon Zest
• Cayenne Pepper
• Salt
• Canola Oil
• Fresh Orange Juice
• Cumin Seed
• Cilantro Leaf
• Fresh Lemon Juice

Instructions

1. Cilantro-orange dressing
2. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes
3. Let cool, then transfer to a blender
4. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes
5. Grind the cumin in a mortar or spice grinder
6. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth
7. With the blender on, add the canola oil in a thin, steady stream
8. Season with salt and cayenne
9. Crab cakes
10. Heat the olive oil in a nonstick skillet
11. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes
12. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes
13. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute
14. Add the cream and boil until reduced by half, about 6 minutes
15. Transfer to a bowl and let cool slightly
16. 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
17. Season with cayenne and salt and mix gently but thoroughly
18. With moistened hands, shape the crab mixture into 8 cakes, using a scant 1 / 3 cup for each
19. The cakes should be about 3 inches wide and 3 / 4 inch thick
20. Spread the remaining bread crumbs on a large plate
21. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper
22. Heat 2 tablespoons of the canola oil in a medium nonstick skillet
23. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side
24. Transfer to a platter
25. Repeat with the remaining canola oil and crab cakes
26. 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