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1
Preheat the oven to 375F.
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2
Line a baking sheet with aluminum foil and brush with a little EVOO.
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3
In a bowl combine the mayonnaise, orange zest, chipotle powder, egg whites, parsley, Old Bay seasoning, bell pepper, salt, and pepper.
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4
Add the crabmeat and gently fold the mixture together, trying not to break up the large pieces of crab.
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5
Add half of the seasoned crab mixture to the food processor.
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6
Using the pulse function, zap it 4 or 5 times.
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7
You are not trying to make a paste, you are just looking for a finer blend.
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8
Thoroughly combine the pulsed crab with the chunky crab, folding it together somewhat gently so as not to break up the chunky part.
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9
With your hand, score the crab mixture into 4 equal portions.
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10
Divide each portion into 2.
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11
Scoop the portion with an ice cream scoop and release onto the baking sheet.
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12
Press down to form each of your 8 portions into a 1-inch-thick cake.
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13
If you are going for the panko bread crumbs, drizzle the panko with a little EVOO and sprinkle each cake with about 1 tablespoon of the panko.
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14
Bake the crab cakes on the top rack of the oven for 12 to 13 minutes, or until cooked through.
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15
While the crab cakes are cooking, prepare the sweet and bitter salad.
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16
In a large salad bowl combine the endive, radicchio, and lettuce.
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17
To make the dressing, in another bowl squeeze the juice of the reserved orange, then add the red wine vinegar, honey, and mustard.
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18
Whisk in about 3 tablespoons EVOO, pouring it in a slow, steady stream.
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19
Pour the dressing over the salad and toss to coat.
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20
Serve 2 crab cakes on top of a portion of the sweet and bitter salad.
