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Crab Cakes With Orange Mayonnaise
by: Grant Hummer

Ingredients:
Orange-Mayonnaise
2 tablespoons low-fat mayonnaise
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 teaspoon fresh dill weed, minced

Crab Cakes
4 teaspoons butter, divided
1/4 cup celery, chopped fine
2 tablespoons shallots, chopped fine
1 tablespoon fresh chives, minced
1 jalapeno chili, cored, seeded and minced
8 ounces crabmeat, chilled
2 tablespoons low-fat mayonnaise
1 egg, beaten
1/4 cup soft breadcrumbs
1 teaspoon fresh lemon juice
salt and pepper, to taste

Preparation:
For the mayonnaise, combine all the mayonnaise ingredients in a non-reactive bowl and stir well.
For the crab cakes, melt 1 teaspoons butter in a large skillet and add celery, shallots, chives and chilies and saute over medium heat for 2 minutes or until vegetables are limp.
Remove vegetables to a non-reactive bowl and add the crab meat, mayonnaise, egg, breadcrumbs, lemon juice, salt and pepper; mix gently but well.
Melt remaining butter in same skillet.
Shape crab mixture into 6 cakes and ease into skillet.
Fry 3-5 minutes per side or until firm and golden brown.
Serve cakes with the mayonnaise.

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