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November 07, 2011

Moroccan-Spiced Crab Cakes with Cilantro Orange Dressing

There may be lots of ingredients in this recipe but the flavor profile is worth it all.

Serves 4


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup scallions, finely chopped
  • 1/2 teaspoon ginger , finely minced
  • ½ teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cardamom, ground
  • 3/4 cup mayonnaise
  • 1/2 teaspoon lemon zest
  • 1 large egg, beaten
  • 1 teaspoon black pepper, freshly ground
  • 8 ounces crab meat
  • 1/2 cup bread crumbs
  • 1/2 cup corn flakes, crushed
  • 2 tablespoons parsley, finely chopped
  • Cilantro Orange Dressing
  • 1/2 cup fresh orange juice
  • 1 teaspoon cumin
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • salt and pepper, to taste


    Heat 1 tablespoon of the oil in skillet. Add the red pepper and cook over moderately high heat until softened. Add the scallions and ginger and cook until the scallions are wilted. Stir in cumin, turmeric and cardamom and cook until fragrant. Remove from heat and cool.
    Meanwhile make dressing: heat orange juice until reduced by half. Remove from heat and add orange juice to remaining dressing ingredients and mix well.
    Crab Cakes: Add mayonnaise, lemon zest, egg, and pepper in a mixing bowl.
    Add red pepper mixture to mayonnaise mixture. Add the crabmeat and mix gently but thoroughly. With moistened hands, shape the crab into cakes. Combine bread crumbs, corn flake crumbs and parsley. Coat the crab cakes with the bread crumbs and transfer to baking sheet. Heat remaining 1 tablespoon oil and butter in skillet and cook crab cakes until browned and crisp. Transfer to platter. Serve with dressing.

  • Posted by terri at November 7, 2011 02:12 AM