Cheaters Crab Cakes with Citrus Sauce

When I lived on the coast, fresh fish was bountiful.
I grew the garden and my husband sustainably harvested fish from the ocean ... fresh salmon, rock fish, tuna and oohhh the Crab. From boat to dinner plate, YUM!
But now that I live in the desert, fresh fish, the way I was accustomed to it, is no longer an option. Honestly, I try hard not to buy fish much anymore because I'd rather buy local fresh food. BUT once in a while, I do get a crabby sort of craving that just wont go away.
Fish in the desert comes at a premium price because of how far it has to be shipped.
This recipe is my way of keeping that cost in check without sacrificing any of the taste or texture of a great Crab Cake.
The secret to a great crab cake is simple: use lots of crab and very little breading. In this recipe, I combine the crab with some white fish which gives it a nice texture without the expense of  "lots of crab."
~Hence, The "Cheaters" Crab Cake.

Ingredients:
(this recipe makes 6 Crab Cakes) 

1 cup Lump Crab Meat
1/2 lb Haddock
1 cup Fresh Parsley
1/2 cup Fresh Basil
1 tsp Dried Dill Weed
1 tsp Grated Lemon Zest
2 Pinches of Cayenne
1/2 tsp Sea Salt
Fresh Ground Black Pepper
1 tsp Worchester Sauce
2 tsp Wasabi Powder
1/4 cup Mayonnaise
1/8 cup Dijon Mustard 
1/4 cup plus 1 Tbsp Panko Bread Crumbs
         
For Dredging: 
1/2 cup Panko Bread Crumbs
1/4 cup Pistachio Nuts


For the Citrus Sauce:

Juice of 1 orange
Juice of 1/2 lemon
bit of Lemon Zest -1/2 to 3/4 tsp?
pinch of Sea Salt
pinch of Sugar
1 Tbsp Orange Champagne Vinegar (or white wine)
1/2 stick Butter
Capers 

In a food processor or blender pulse-chop the parsley and basil. Now whiz together ALL of the other ingredients EXCEPT for the Crab, Haddock and Panko Crumbs.

Add the haddock and process into a "mousse" 

Scoop the "mousse" into a bowl and fold in the Crab Meat and Panko Bread Crumbs. 

Process the Pistachio meat and Panko into a fine grind for dredging

Divide the Crab mixture into 6 portions. Mound into balls and roll in the dredging mixture. 

Lightly press the balls into cakes and pan fry them over medium heat until golden brown and crisp on both sides.

While the Crab Cakes cook, make the Citrus Sauce: 

In a small sauce pan heat the juice of 1 orange, 1/2 lemon and lemon zest with the salt and sugar until dissolved. Continue to reduce for about 5 minutes. Add vinegar (or wine) and butter. Stir until butter is melted and sauce is silky. Add the capers. Done!

Spoon some of the Citrus Sauce onto the plate. Place the Crab Cake on top. Spoon some extra sauce over the Crab Cake and serve.

YUMMY!

 

These delicious Crab Patties can also be served for breakfast or brunch as an updated version of Eggs Florentine

Use the Crab Cake instead of the traditional English Muffin base, top it with a nicely poached egg, grate some Havarti Dill cheese on top of the egg, and top the whole thing with a generous handful of crumbled Sesame Kale Chips.  *(see previous posting for Kale Chip recipe)
Absolutely Incredible!!  
   

Anniversary Cake

It's true, I do like to talk a lot about the nutritional attributes of the food I create. I definitely like to be aware of what I'm putting into my body and like to help others understand the importance of that as well. BUT,  sometimes, eating food that tastes REALLY GOOD and looks BEAUTIFUL is as far as my thought process has to go.
So, when one of my most loyal customers confessed to me how disappointed she was with her wedding cake (which by the way was purchased for a pretty penny from an exclusive bakery), I knew I had to come to the rescue. I suggested that she let me try to redeem her lousy experience by providing her with one of my own creations for her 5th wedding anniversary. She agreed and this is what I came up with.

Disclaimer: This cake is NOT gluten free, it is NOT vegan, it is NOT sugar free NOR is it fat free.
BUT,  it is damn delicious, organic and made with lots of LOVE ... and isn't that the point of cake?       

my

ROSE GERANIUM~SAFFRON CAKE 

with WHITE TEA PLUM ROSE FILLING

LEMON VANILLA BUTTER CREAM FROSTING 

and CANDIED EDIBLE FLOWERS

The cake flavors were achieved by infusing the sugar with rose geranium leaves and buds days prior to the baking. The milk used in the batter was infused with saffron threads and strained off once it turned a beautiful golden color. The result: a delicate and uniquely exotic flavored cake. Yummy! 
 

I love using fresh flowers to decorate baked goods. There are a surprising amount of flowers that are edible. The most important thing to remember is to be certain that the flowers you are using come from a toxic free environment ... All of the flowers here are directly from my garden, but if you need to purchase some for use, just be sure they have not been sprayed.    

The edible flowers used here are; Cornflower aka: Bachelors Button, Rose, Pansy and Cat Mint flower

AHH... beauty and taste, what more could you ask for? 



To set the tone for this lovely cake, an Anniversary Dinner was served prior.

The Menu 

Micro-green and Watercress Salad 
with marinated Purple Asparagus
and Orange Basil Mustard Vinaigrette

Classic Beef Tartare
served on Truffled Crostini
topped with Black Lava Sea Salt and Crispy Shallots