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!!