Moroccan-spiced Crab Cakes
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 2 scallions, white and tender green, 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
- 1 cup Japanese bread crumbs (panko) or coarse stale bread crumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1/2 teaspoon finely grated lemon zest
- Pinch of cayenne pepper
- Salt
- 1/4 cup canola oil
- Cilantro-Orange Dressing
Description

Food & Wine
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