Dinner

Citrus Crab Cake

Name: Citrus Crab Cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 avocado, sliced, for garnish; About 1/2 cup Japanese bread crumbs (panko), or more to taste; Red chili oil, for garnish; 1 teaspoon chili powder; 1/2 bunch cilantro, leaves chopped; 1/2 bunch cilantro, leaves finely chopped; 1 1/2 cups clarified butter; 3 egg yolks; 4 green onions, sliced thin; Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish; 2 roasted jalapenos, seeded, finely diced; 1 lime, juiced; 1 pound jumbo lump crabmeat; About 3/4 cup mayonnaise; 1/4 cup orange juice; About 1/2 cup coarsely chopped roasted pumpkin seeds; 1 roasted red pepper, seeded, finely diced; Salt and freshly ground black pepper; 1/4 cup water, more or less to adjust the consistency; 1/4 cup water, more or less to adjust the consistency

17 September 2026

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Total Time30 Mins

Serves4

Per Serving$7.30

You can never have too many hor d'oeuvre recipes, so give Citrus Crab Cake a try. For $7.3 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 1357 calories, 31g of protein, and 132g of fat. This recipe serves 4.

Pescatarian Lunch Starter & Snack Onions Eggs Avocados

Method:

1
In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side.
2
Transfer to a platter.
3
Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon.
4
Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water.
5
Add cilantro and season with salt and pepper, to taste.
6
Top the crab cakes with avocado.
7
Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.