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Moroccan Spiced Crab Cakes

Submitted by: Mary on 07/20/2004
1270 views
2.77 avg rating
209 votes
 
 
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Ingredients

1 1/2 C Finely crushed pork rinds
1 1/2 C Almond flour
2 T Olive oil
1 Small red pepper, chopped
2 Ribs celery, finely chopped
2 T Minced fresh ginger root
1/2 t Garlic, chopped
6 Green onions, white parts only, thinly sliced
1 t Ground cardamon
1 T Ground cumin

1 T Turmeric
1 C Heavy cream
1 lb Lump crabmeat, picked through for shells
1/4 C Fresh parsley, chopped
1/4 C Fresh chives, chopped
2 T Grated lemon zest
Pinch of cayenne
Salt
1/4 C Canola oil
Cilantro dressing (recipe follows)

Directions

Mix the pork rinds with the almond flour, set aside.



Place olive oil in a large skillet over high heat and saute the bell pepper and celery until they begin to soften. Reduce heat to medium and add the ginger, garlic, and green onions. Stir and cook for 2 minutes. Add the cardamon, 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 crabmeat and two thirds of the almond flour 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 almond flour mixture. Refrigerate on a sheet pan lined with wax paper until ready to cook.



Place 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 remaining parsley and chives.

Servings

6

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

CILANTRO DRESSING:



1 C Prepared Crystal light Sunrise

2 t Cumin seeds

1 C Fresh cilantro, chopped

1/2 C Csnola oil

1 T Fresh lemon juice

1 Egg

Salt

Cayenne



Place orange drink in a small saucepan over medium-high heat and reduce to 1/4 cup, 12 to 14 minutes. Allow to cool.



Meanwhile, put 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.



Puree the cilantro with the orange drink reduction in a 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.



Makes 1 cup dressing.
 
 
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