Bertolli

Los Angeles Appetizers Recipe List

Oasis

, Los Angeles, CA

MOROCCAN SPICED CRAB CAKES WITH CILANTRO DRESSING

2 servings

INGREDIENTS: CRAB CAKES

1 1/2 C Japanese panko breadcrumbs
1 1/2 C almond flour
2 T olive oil
1 red bell pepper, seeded and finely chopped
2 ribs celery finely chopped
2 T freshly minced ginger
1 t minced garlic
6-8 green onions, white parts only, thinly sliced
1 t ground cardamom
1 T ground cumin
1 T turmeric
1 C heavy cream
1 lb jumbo lump crab meat
1/4 C chopped parsley
1/4 C chopped chives
2 T grated lemon zest
pinch cayenne
to taste salt
1 C cilantro dressing

INGREDIENTS: CILANTRO DRESSING

1 C fresh orange juice 2 t cumin seeds 1 C cilantro leaves 1/2 C canola oil 1 T fresh lemon juice
1 egg
to taste salt
to taste cayenne

METHOD: CRAB CAKES

• Mix panko with almond flour. • Sauté bell pepper and celery in olive oil until they begin to soften. • Reduce heat, add ginger, garlic and green onions. • Stir and cool for 2 minutes. • Add cardamom, cumin and turmeric and cook 1 more minute. • Add cream, raise heat and reduce by half. • Add crab meat and two thirds of the breadcrumb mixture, half of the parsley and half of the chives. • Mix well and add lemon zest, cayenne and salt to taste.

  • Allow to cool.
  • Form into cakes, each about 3 inches in diameter and 3/4-inch thick.
  • Dip lightly in breadcrumbs, refrigerate until ready to cook.
  • Fry for 3 minutes on each side until warm through and golden brown.
  • Drizzle with cilantro dressing.

    METHOD: CILANTRO DRESSING

    • Reduce orange juice to 1/4 cup, let cool.

  • Toast cumin seeds and grind.
  • Puree orange juice with cilantro.
  • Add oil, cumin and lemon juice, mix well.
  • Add egg and season with salt and cayenne to taste.

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