Ingredients:
2 tablespoons low-fat mayonnaise
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 teaspoon fresh dill weed, minced
4 teaspoons butter, divided
1/4 cup celery, chopped fine
2 tablespoons shallots, chopped fine
1 tablespoon fresh chives, minced
1 jalapeno chiles, cored, seeded and minced
8 ounces crabmeat, chilled
2 tablespoons low-fat mayonnaise
1 eggs, beaten
1/4 cup soft breadcrumbs
1 teaspoon fresh lemon juice
salt and pepper, to taste
Directions:
For the mayonnaise, combine all the mayonnaise ingredients in a non-reactive bowl and stir well.
For the crab cakes, melt 1 teaspoons butter in a large skillet and add celery, shallots, chives and chilies and saute over medium heat for 2 minutes or until vegetables are limp.
Remove vegetables to a non-reactive bowl and add the crab meat, mayonnaise, egg, breadcrumbs, lemon juice, salt and pepper; mix gently but well.
Melt remaining butter in same skillet.
Shape crab mixture into 6 cakes and ease into skillet.
Fry 3-5 minutes per side or until firm and golden brown.
Serve cakes with the mayonnaise.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.