Crab Cake with Cranberry Orange Sauce

Created by Executive Chef Robert Ibgui, CEC, DM
Classic Residence by Hyatt in Aventura
Serves 4

• 1 pound crab meat
• 2 ounces red pepper—chopped
• 1/2 ounce garlic—chopped
• 1/2 ounce horseradish
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon lemon juice
• 1 cup mayonnaise
• 1/2 cup bread crumbs
• Pinch salt
• Pinch pepper
• 1 teaspoon fresh tarragon—chopped
• 1 teaspoon fresh chives—chopped
• 2 ounces olive oil
• 20 ounces cranberry juice
• 1 each orange zest

1. Combine crab, peppers, garlic, horseradish, Worcestershire sauce, lemon juice, mayonnaise, bread crumbs, tarragon, chives, salt and pepper. Mix well and shape into patties.
2. Heat olive oil in a large skillet.
3. Cook patties until golden brown on each side.
4. Drain well.
5. Combine cranberry juice and the zest of one orange in a saucepan.
6. Cook over medium heat, stirring as needed, until mixture has a syrup-like consistency.
7. Serve crab cake with cranberry sauce.