Your March Must-Make!
Crab Cakes with Orange Aioli
Recipe submitted by reader Esther Edwards
1 egg white, lightly beaten
2 tablespoons chopped green onions
2 tablespoons chopped sweet pepper
2 tablespoons light mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon lemon-pepper seasoning
10 ounces cooked crabmeat (or two 6-ounce cans
lump crab meat, drained and cartilage removed)
1 tablespoon vegetable oil
Spinach leaves (optional)
1 recipe Orange Aioli (see below)
In a large bowl, combine egg, green onions, red pepper, light mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning, and lemon-pepper seasoning. Add crabmeat; mix well. Shape into four patties. Press panko onto both sides of each patty.
In a large skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add patties and cook for 8 to 10 minutes or until golden and heated through, turning once.
If desired, serve warm on a bed of spinach. Serve with Orange Aioli.
1/4 cup light mayonnaise
1/4 cup light sour cream
1/4 teaspoon finely shredded orange peel or zest
1 tablespoon orange juice
1 tablespoon snipped fresh chives
1/4 teaspoon ground coriander
In a small bowl, store together light mayonnaise, light sour cream, finely
shredded orange peel/zest, orange juice, chopped fresh chives, and ground
coriander. Chill until ready to use. Enjoy!