Crab Cakes With Fennel Blood Orange Tapenade >> Recipes >> The Gracious Gourmet

The Gracious Gourmet - Fennel Blood Orange Tapenade

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crab cakes with fennel blood orange tapenade

3/4 cup The Gracious Gourmet Fennel Blood
Orange Tapenade

1 cup Panko (Japanese-style) bread crumbs

6 tablespoons mayonnaise

1 egg, beaten

1 pound cooked crab meat, well-drained

1/4 cup butter

Combine 1/2 cup of the Fennel Blood Orange Tapenade, 1/2 cup bread crumbs, 1/4 cup of the mayonnaise and egg; stir together until well blended. Let sit 15 minutes. Stir in crab meat.

Sprinkle 1/4 cup bread crumbs onto baking sheet; form crab into 8 patties and place on top of bread crumbs. Sprinkle remaining 1/4 cup bread crumbs on top of patties; press down lightly. Cover and refrigerate 1 hour.

Melt butter ( in batches if necessary, or divide between 2 skillets), in large skillet over medium heat. Add crab cakes; cook 4 minutes on each side, turning carefully. Using heat-proof spatula, patch together any piece of crab cake that tears during turning.

While crab cakes cook, stir together remaining 1/4 cup Fennel Blood Orange Tapenade and 2 tablespoons mayonnaise; serve with crab cakes.

Makes 4 main dish servings or 8 appetizer servings.

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