Citrus Crab Cake Recipe

Name: Citrus Crab Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 pound jumbo lump crabmeat; 1 lime, juiced; 4 green onions, sliced thin; 1 roasted red pepper, seeded, finely diced; 2 roasted jalapenos, seeded, finely diced; 1 teaspoon chili powder; 1/2 bunch cilantro, leaves chopped; About 1/2 cup coarsely chopped roasted pumpkin seeds; About 3/4 cup mayonnaise; About 1/2 cup Japanese bread crumbs (panko), or more to taste; Salt and freshly ground black pepper; Orange Hollandaise; 3 egg yolks; 1/4 cup orange juice; 1 1/2 cups clarified butter; 1/4 cup water, more or less to adjust the consistency; 1/2 bunch cilantro, leaves finely chopped; Salt and freshly ground black pepper; 1 avocado, sliced, for garnish; Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish; Red chili oil, for garnish

Servings: persons

1 pound jumbo lump crabmeat
1 lime, juiced
4 green onions, sliced thin
1 roasted red pepper, seeded, finely diced
2 roasted jalapenos, seeded, finely diced
1 teaspoon chili powder
1/2 bunch cilantro, leaves chopped
About 1/2 cup coarsely chopped roasted pumpkin seeds
About 3/4 cup mayonnaise
About 1/2 cup Japanese bread crumbs (panko), or more to taste
Salt and freshly ground black pepper
Orange Hollandaise
3 egg yolks
1/4 cup orange juice
1 1/2 cups clarified butter
1/4 cup water, more or less to adjust the consistency
1/2 bunch cilantro, leaves finely chopped
Salt and freshly ground black pepper
1 avocado, sliced, for garnish
Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish
Red chili oil, for garnish

1
In a large bowl, fold all ingredients together being careful not to break up the crab.
2
Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed).
3
Coat a large saute pan, over medium-high heat and add the crab cakes.
4
Cook until the exterior is browned and cake is warmed through, about 3 minutes per side.
5
Transfer to a platter.
6
Orange Hollandaise:
7
Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon.
8
Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise.
9
Thin the sauce a bit with the water.
10
Add cilantro and season with salt and pepper, to taste.
11
Top the crab cakes with avocado.
12
Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound jumbo lump crabmeat, 1 lime, juiced, 4 green onions, sliced thin, 1 roasted red pepper, seeded, finely diced, and more.

Yes, Citrus Crab Cake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus Crab Cake

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