Moroccan Spiced Crab Cakes

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These succulent crab cakes and the accompanying cilantro dressing are adapted from matthew kenney's mediterranean cooking (chronicle books). The cilantro-orange dressing makes about one cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

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Steps

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Cilantro-orange dressing.

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In a saucepan , boil the orange juice over moderately high heat until reduced to 2 tablespoons , about 8 minutes.

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Let cool , then transfer to a blender.

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Meanwhile , in a small dry skillet , toast the cumin seeds over moderate heat , shaking the pan occasionally , until fragrant , about 2 minutes.

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Grind the cumin in a mortar or spice grinder.

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Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth.

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With the blender on , add the canola oil in a thin , steady stream.

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Season with salt and cayenne.

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Crab cakes.

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Heat the olive oil in a nonstick skillet.

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Add the red pepper and celery and cook over moderately high heat , stirring , until the vegetables are just softened , about 2 minutes.

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Add the scallions and ginger and cook until the scallions are wilted , 1 to 2 minutes.

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Stir in the cumin , turmeric and cardamom and cook until fragrant , about 1 minute.

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Add the cream and boil until reduced by half , about 6 minutes'.

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Ingredients

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olive oil, red bell pepper, celery, scallions, fresh ginger, ground cumin, turmeric, ground cardamom, heavy cream, lump crabmeat, japanese-style bread crumbs, parsley, chives, lemon zest, cayenne pepper, salt, canola oil, fresh orange juice, cumin seed, cilantro leaf, fresh lemon juice