Crab Cake With Blood Orange Shallot Sauce Recipe

Name: Crab Cake With Blood Orange Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pound Dungeness Crab or Good Quality lump Crab Meat; 1/2 cup of Panko (Japanese Bread Crumbs); 1 large egg; 3 table spoon Mayonnaise; 2-3 tablesppon orange jucie (or lemon); 1 teaspoon Worcestershire sauce; 2 teaspoon Dijon mustard; Coarse Salt+ Freshly Ground Pepper; 2 tablespoon Panko for topping; Day old country bread; Coarse Salt+ Freshly Ground Pepper; Extra Virgin Olive Oil; Sauce; 3 tablesppon extra virgin Olive Oil; 4- 6 clove of Shallot, slices; 1/2 Cup Masala Wine; Juice of 1 medium size Blood Orange; Zest of half a Blood Orange; 1/2 cup heavy cream; Coarse Salt+ Freshly Ground Pepper

Servings: persons

1 Pound Dungeness Crab or Good Quality lump Crab Meat
1/2 cup of Panko (Japanese Bread Crumbs)
1 large egg
3 table spoon Mayonnaise
2-3 tablesppon orange jucie (or lemon)
1 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
Coarse Salt+ Freshly Ground Pepper
2 tablespoon Panko for topping
Day old country bread
Coarse Salt+ Freshly Ground Pepper
Extra Virgin Olive Oil
Sauce
3 tablesppon extra virgin Olive Oil
4- 6 clove of Shallot, slices
1/2 Cup Masala Wine
Juice of 1 medium size Blood Orange
Zest of half a Blood Orange
1/2 cup heavy cream
Coarse Salt+ Freshly Ground Pepper

1
["1. Preheat oven to 375 degrees.", "In a large bowl, gently mix all crabcakes ingredients together. Fold gently and make sure not to mask crabmeat.", "", "2. Divide mixture into 4 parts, form into a ball and then flatten slightly. Sprinkle a light layer of Panko onto top of each crabcake.Lightly oil baking pan and bake crabcakes for 11 to 13 minutes or until top sizzle and golden brown.", "", "3. Cut 4 or 8 pieces (depends on size of bread) Day old Country bread into 1/8"" slices. Put on baking pan, sprinkle with extra virgin olive oil, generous dash of rock salt and freshly ground pepper. oven for 10 to 15 minutes.", "", "3. While cake and bread are baking. Heat extra virgin olive oil in skillet, saute sliced shallot until soften. Add Masala Wine, Blood orange juice and zest, simmer and reduce by half. Add Heavy cream salt and pepper, simmer and thicken.", "", "4. Arrange Crab cake in the center of plate, spoon generous amount of Blood orange sauce around. Top with crispy bread. Served Warm."]

1412

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 1 Pound Dungeness Crab or Good Quality lump Crab Meat, 1/2 cup of Panko (Japanese Bread Crumbs), 1 large egg, 3 table spoon Mayonnaise, and more.

Yes, Crab Cake With Blood Orange Shallot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake With Blood Orange Shallot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions