Satsuma Crab Cakes
Servings
2Serving size
2 crab cakesThis recipe can be multiplied and cooked crab cake leftovers are OK (try crab cake sandwiches!) but should be consumed within 48 hours.
Serve with Plain Mashed Potatoes or Healthy French Fries or Plain Mashed Potatoes – Low Sodium Version
AND
Serve with Roasted Tomatoes
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini
Ingredients
| 1 large Egg yolk(s) |
| 1 tsp. Dijon mustard |
| 1 tsp. Salt Free Creole Seasoning |
| 1 tsp.. Worcestershire sauce |
| 8 ounce Crabmeat |
| 1 Medium stalk Celery, raw (finely minced) |
| 2 Tbsp Shallots, raw (finely minced) |
| 2 Tbsp bread crumbs |
| 2 tsp. Olive oil |
Instructions
Juice the rest of the wedges of the satsuma into a small bowl, discarding the solids. Add the egg yolk, mustard, salt, Cajun spice, and Worcestershire sauce and whisk together until smooth.
Add the chopped satsuma wedges, crab meat, celery, shallot, and bread crumbs and fold together.
Shape the mixture into 4 patties and place on a piece of waxed paper on a plate. Place in the freezer for 20 minutes.
Place a large skillet over high heat and add the olive oil.
When the oil is hot, add the crab cakes and reduce the heat to medium-high.
Cook the crab cakes for 10 minutes on the first side, then turn over and cook for another 8-10 minutes.
Serve immediately.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can use small mandarin oranges, tangelo, tangerine or clementines for this recipe but satsumas are native to Louisiana and easily available here. Alternatively, half of a small navel orange will work but will not have the same sweetness as the smaller orange.
The crab cakes are easier to cook on a flat top griddle than in the skillet if you have one. Either way, it is key to get the pan quite hot so that the crab cakes sear nicely to help hold them together but you have to turn the heat down slightly to keep them from burning.