Crab Cakes Serving Size - 6 Prepared By - Mimi & John Recipe Rating
			3 cups fresh bread crumbs 2 large eggs, beaten 2 tbsp mayonnaise 2 tablespoons each, onion, celery, red bell pepper, minced 1 tablespoon parsley, minced 1 medium clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon dried mustard 1/4 teaspoon cayenne 1 pound fresh crabmeat 2 tablespoons olive oil ORANGE SAUCE: 2 large shallots, minced 1/4 cup white wine 1 cup orange juice, reduced by boiling to 2 tablespoons 4 tablespoons butter, cut into bits 2 tablespoons plain yogurt 2 tablespoons cream 1/4 tsp Tabasco sauce PINEAPPLE SALSA: 2 cups pineapple, diced 1/4 cup red bell pepper, diced 1/4 cup green bell pepper, diced 1/4 cup red onion, diced 1/2 jalapeno chile, minced 2 tablespoons cilantro leaves, minced 1 tablespoon lime juice 1 tablespoon green onion, thinly sliced
			Chilling time 2 hours or overnight. Mix together 1 cup bread crumbs, eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill mixture for at least 2 hours, or up to overnight. Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. (You may not need to use all of the breadcrumbs.) Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side. To Serve Crab Cakes, place a large spoonful of orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternately, serve hot crab cakes with Pineapple Salsa on the side. ORANGE SAUCE: in a non-reactive pan, heat shallots, wine and reduced orange juice together until the liquid is further reduced to 2 tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco. PINEAPPLE SALSA: combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.