Moroccan Spiced Crab Cakes
Nutrition
Calories: 508 kcalCarbohydrates: 59 gProtein: 35 gFat: 39 gSaturated Fat: 23 gCholesterol: 73 mgSodium: 499 mgFiber: 15 gSugar: 15 gVitamin A: 40.675 IUCalcium: 154 mgIron: 20 mg
Ingredients
- 1 ½ cup japanese breadcrumbs
- 1 ½ cups almond flour
- 2 tablespoon olive oil
- 1 whole Red bell pepper finely chopped
- 2 stalks celery finely chopped
- 2 tablespoon fresh gingerroot
- ½ teaspoon chopped garlic
- 6 whole green onions white part only finely chopped
- 1 teaspoon ground cardamom
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 cup heavy cream
- 1 lb jumbo lump crabmeat picked through for shells
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 2 tablespoon grated lemon zest
- 1 pinch cayenne pepper
- 1 pinch salt
- ¼ cup canola oil
Instructions
- Mix the panko with the almond flour. Set aside.
- Put the olive oil in a large skillet over high heat and sauté the bell pepper and celery until the vegetables begin to soften, about 2 minutes. Reduce the heat to medium and add the ginger, garlic, and green onions. Stir and cook for 2 minutes. Add the cardamom, cumin, and turmeric and cook for 1 minute.
- Add the cream, raise the heat to medium-high, and reduce by half, 6 to 7 minutes. Add the crabmeat and two thirds of the bread crumb mixture, half of the parsley, and half of the chives. Mix well and add the lemon zest, cayenne, and salt to taste. Let cool. Form into cakes with your hands, each about 3 inches in diameter and 1/2 inch thick. (You should have 12 to 14 cakes.) Dip the top and bottom lightly into the remaining bread crumbs. Refrigerate on a sheet pan lined with wax paper until ready to cook.
- Put the canola oil into a skillet over medium-high heat. Add the crab cakes and fry 3 minutes on each side. Put 2 crab cakes each on 6 plates and drizzle with the Cilantro Dressing. Garnish with the remaining parsley and chives.