Citrus Crab Cakes with Sweet and Bitter Salad

Preparation

1. Step 1

   Preheat the oven to 375°F.

   Step 2

   Line a baking sheet with aluminum foil and brush with a little EVOO. In a bowl combine the mayonnaise, orange zest, chipotle powder, egg whites, parsley, Old Bay seasoning, bell pepper, salt, and pepper. Add the crabmeat and gently fold the mixture together, trying not to break up the large pieces of crab. Add half of the seasoned crab mixture to the food processor. Using the pulse function, zap it 4 or 5 times. You are not trying to make a paste, you are just looking for a finer blend. Thoroughly combine the pulsed crab with the chunky crab, folding it together somewhat gently so as not to break up the chunky part. With your hand, score the crab mixture into 4 equal portions. Divide each portion into 2. Scoop the portion with an ice cream scoop and release onto the baking sheet. Press down to form each of your 8 portions into a 1-inch-thick cake. If you are going for the panko bread crumbs, drizzle the panko with a little EVOO and sprinkle each cake with about 1 tablespoon of the panko. Bake the crab cakes on the top rack of the oven for 12 to 13 minutes, or until cooked through. While the crab cakes are cooking, prepare the sweet and bitter salad.

   Step 3

   In a large salad bowl combine the endive, radicchio, and lettuce. To make the dressing, in another bowl squeeze the juice of the reserved orange, then add the red wine vinegar, honey, and mustard. Whisk in about 3 tablespoons EVOO, pouring it in a slow, steady stream. Pour the dressing over the salad and toss to coat.

   Step 4

   Serve 2 crab cakes on top of a portion of the sweet and bitter salad.