Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cilantro-Orange Dressing. | 2. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender. | 3. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder. | 4. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne. | 5. Crab Cakes. | 6. Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly. | 7. Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly. | 8. With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper. | 9. Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red bell pepper	1/4	cup	chopped	-	-	-	-
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
scallion	2		sliced	64.0	14.68	3.66	0.38
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cardamom	1/8	teaspoon	ground	0.7775	0.1712	0.0269	0.0168
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
lump crabmeat	1/2			190.4004	0.0	41.4574	1.36
japanese bread crumb breadcrumb	1	cup		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
lemon zest	1/2	teaspoon	grated	-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt				-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
cumin seed	1	teaspoon		3.9375	0.4645	0.187	0.2338
cilantro leaf	1/2	cup	packed	1.84	0.2936	0.1704	0.0416
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
canola oil	1/4	cup		481.78	0.0	0.0	54.5
salt				-	-	-	-
cayenne pepper				0.3578	0.0637	0.0135	0.0194

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.