Moroccan Spiced Crab Cakes
Moroccan seasonings create a spicier, more flavorful crab cake than you might
be used to. The panko Japanese bread crumbs, which make the cakes crispier,
can be replaced with coarse bread crumbs. If almond flour is unavailable,
double the amount of bread crumbs.
-
- 1 ½ cups panko Japanese bread crumbs
- 1 ½ cups almond flour
- 2 tablespoons olive oil
- 1 small red bell pepper, seeded and finely chopped
- 2 tablespoons minced fresh ginger (about a 2-inch piece)
- 1/2 teaspoon chopped garlic
- 6 to 8 green onions, white parts only, thinly sliced
- 1 teaspoon ground cardamom
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 cup heavy cream
- 1 pound jumbo lump crab meat, picked through for shells
- 1/4 cup chopped parsley
- 1/4 cup chives
- 2 tablespoons grated lemon zest
- Pinch of cayenne
- Salt
- 1/4 cup canola oil
- Cilantro Dressing
- 1 cup fresh orange juice
- 2 teaspoons cumin seeds
- 1 cup cilantro leaves
- 1/2 cup canola oil
- 1 tablespoon fresh lemon juice
- 1 egg (see note)
- Salt
- Cayenne
- Make the dressing: Put the orange juice in a small saucepan over
medium-high heat and reduce to 1/4 cup, 12 to 14 minutes. Allow to cool.
- Meanwhile, put the cumin seeds in a heavy skillet over medium heat. Toast
for 4 minutes, stirring a few times. Grind with a mortar and pestle or in a
spice mill.
- Purée the orange juice with the cilantro in a blender or food
processor until smooth. Add the oil, cumin and lemon juice and mix well. Add
the egg and mix well. Season with salt and cayenne to taste.
- Make the crab cakes: Mix the panko with the almond flour. Set aside.
- Put the olive oil in a large skillet over high heat and saute the bell pepper
and celery until the vegetables begin to soften, about 2 minutes.
- Reduce the heat to medium and add the ginger, garlic, and green onions.
Stir and cook for 2 minutes. Add the cardamom, cumin and turmeric and cook
for 1 minute.
- Add the cream, raise the heat to medium-high and reduce by half, 6 to 7
minutes. Add the crab meat and two-thirds of the bread crumb mixture, half
of the parsley, and half of the chives. Mix well and add the lemon zest,
cayenne, and salt to taste. Let cool.
- Form into cakes with your hands, each about 3 inches in diameter and 1/2
inch thick. (You should have 12 to 14 cakes.)
- Dip the top and bottom lightly into the remaining bread crumbs.
Refrigerate on a sheet pan lined with wax paper until ready to cook.
- Preheat the canola oil into a skillet over medium-high heat. Add the crab
cakes and fry 3 minutes on each side. Put 2 crab cakes each on 6 plates and
drizzle with the Cilantro Dressing. Garnish with the remaining parsley and
chives.
Note: Because of the risk of salmonella, you can easily omit the raw
egg from the dressing. The dressing will have a thinner consistency, but the
flavor still will be good.
Makes 6 servings.
From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenny and Sam Gugino
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