Ingredients:
1 tablespoon olive oil
1/4 cup red bell peppers, finely chopped
1/4 cup celery, finely chopped
2 scallions, white and tender green, thinly sliced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cardamom
1/2 cup heavy cream
1/2 lb large lump crabmeat, picked over
1 cup Japanese-style bread crumbs (panko) or 1 cup breadcrumbs, coarse stale
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1/2 teaspoon lemon zest, finely grated
1 pinch cayenne pepper
salt
1/4 cup canola oil
1/2 cup fresh orange juice
1 teaspoon cumin seeds
1/2 cup lightly packed cilantro leaves
1 tablespoon fresh lemon juice
1/4 cup canola oil
salt
cayenne pepper
Directions:
Cilantro-Orange Dressing.
In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
Crab Cakes.
Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.
Servings: 2-4
Time preparation: 15 min.
Time total: 35 min.