Shelly's Recipe

CRAB CAKES WITH ORANGE MAYONNAISE

Category: Seafood

Orange Mayonnaise:
2 tbsp mayonnaise
1 tsp grated orange rind
1 tbsp fresh orange juice
1 tsp minced fresh dill weed

Crab Cakes:
4 tsp butter, divided
1/4 cup fine-chopped celery
2 tbsp fine-chopped shallots
1 tbsp minced fresh chives
1 jalapeno chili, cored, seeded and minced
8 oz crabmeat
2 tbsp mayonnaise
1 egg, beaten
1/4 cup soft bread crumbs
1 tsp fresh lemon juice
Salt and fresh-ground black pepper, to taste

To make mayonnaise: Combine mayonnaise, orange rind, orange juice and dill weed in a nonreactive bowl. Stir well.

To make cakes: Melt 1 tsp butter in a large nonstick skillet. Add celery, shallots, chives and chilies. Saute over medium heat 2 minutes or until vegetables are limp. Remove vegetables to a nonreactive bowl. Add crabmeat, mayonnaise, egg, bread crumbs, lemon juice, salt and pepper; mix gently but well.

Melt remaining butter in same skillet. Shape crab mixture into 6 cakes and ease into skillet. Fry 3 to 5 minutes per side or until firm and golden brown. Serve cakes with mayonnaise. Makes 2 servings.