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Crab Cakes with orange sauce




Source of Recipe


From Beat This! By Ann Hodgman


Recipe Introduction



These crab cakes are yummy, and the orange sauce to serve with them is divine. Technically, this recipe serves 4. However, you might as well go ahead and double the amount of crab cakes and the amount of sauce if you're serving it as a main course.



List of Ingredients




1 cup fine fresh breadcrumbs
2 large eggs, lightly beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 large clove garlic, minced
4 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne
1 pound fresh lump crabmeat, picked over
All-purpose flour for dredging the crab cakes
2 tablespoons light vegetable oil
Preheat the oven to 200 degrees. Combine the breadcrumbs, eggs, mayonnaise, onion, garlic, and seasonings. Stir in the crabmeat gently. Shape mixture into four patties; dredge them in flour. (They will be tender, so handle them carefully.) Heat the oil until very hot, and cook the patties for 5 minutes on each side or until brown and sizzling. Remove and keep warm in the oven while you make the orange sauce.



Recipe



Orange Sauce

2 shallots, minced
1 cup fresh orange juice, boiled until reduced to � cup
1/4 cup dry white wine
1/4 cup (1/2 stick) unsalted butter, cut into bits
1/4 cup heavy cream

In a stainless steel or enameled saucepan, boil the shallots, reduced orange juice, and wine together until the liquid is reduced to � cup. Using a wire whisk, whisk in the butter bit by bit until it is all absorbed. The sauce will be almost as thick as a mayonnaise. Remove the pan from the heat, and whisk in the cream.

Although the butter and cream should be whisked in at the last minute, the first part of the sauce � the shallots, wine, and reduced juice � may be prepared ahead of time and reheated for the last steps.