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Ingredients

• Crab Cakes:
• 1 red bell pepper, roasted
• 1 Tablespoons extra-virgin olive oil
• 1/4 cup finely chopped celery
• 2 scallions, white and light green part only, thinly sliced
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon ground cardamom
• 1/2 cup heavy cream
• 1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
• 3/4 cup fine breadcrumbs
• 2 Tablespoons finely chopped parsley
• 2 Tablespoons chopped chives
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• 1/8 of cayenne pepper
• 3/4 teaspoon kosher salt
• 1 egg
• 3/4 cup panko (Japanese breadcrumbs)
• 1/4 cup canola oil
• Cilantro-Orange Dressing:
• 1/2 cup fresh orange juice
• 1 teaspoon cumin seeds
• 1/2 cup lightly pack cilantro leaves
• 1 Tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/4 kosher salt
• Pinch of pepper
• Herb Salad:
• 3/4 cup flat leaf parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup basil leaves, torn in half if leaves are large
• 1/4 cup fresh mint leaves
• 2 cups baby arugula

Description

With The Price Battle Between Crab Captains And Seafood Wholesalers Over, Crab Season Is Finally Here! The Dungeness Season In The Coastal Zone Between Santa Cruz And Bodega Bay…

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