CRAB CAKES With Five-Citrus Sauce
Ingredients:
- 8oz Fresh Dungeness Crab
- 1 Lemon
- 2 tbs. Chopped leeks
- 1 Lime
- 2 tbs. Chopped Italian Parsley
- 1 Grapefruit
- ¼ cup Panco breadcrumbs
- 1 Orange
- ¼ cup Mayonnaise
- 1 Blood Orange
- 1 tbs Dijon Mustard
- 1 Tbs. Red Wine Vinegar
- Salt & pepper to taste
- 2 Tbs. Olive Oil
- 2 tbs Melted sweet Butter
Method:
Mix crab, parsley, breadcrumbs, and leeks together in a bowl. In another bowl mix together mayonnaise, Dijon mustard and fold in to the crab mixture. Season with salt and pepper and remix crab. Form patties into desired sizes and place onto a plate and keep refrigerated until needed.
Peel the citrus and section each of the citrus into a stainless steel bowl. Squeeze juice from each citrus into the bowl along with the sections. Mix in the olive oil and salt and pepper. Set aside until needed.
In a sauté pan melt butter over medium heat. Place the crab cakes into the pan and brown on each side. Hold cakes in a warm oven until needed. Spoon the citrus sauce on to plates and arrange cakes on the sauce. Serve