Crab Cake With Blood Orange Shallot Sauce

• 1 Pound Dungeness Crab or Good Quality lump Crab Meat
• 1/2 cup of Panko (Japanese Bread Crumbs)
• 1 large egg
• 3 table spoon Mayonnaise
• 2-3 tablesppon orange jucie (or lemon)
• 1 teaspoon Worcestershire sauce
• 2 teaspoon Dijon mustard
• Coarse Salt+ Freshly Ground Pepper
• 2 tablespoon Panko for topping
• Day old country bread
• Coarse Salt+ Freshly Ground Pepper
• Extra Virgin Olive Oil
• Sauce
• 3 tablesppon extra virgin Olive Oil
• 4- 6 clove of Shallot, slices
• 1/2 Cup Masala Wine
• Juice of 1 medium size Blood Orange
• Zest of half a Blood Orange
• 1/2 cup heavy cream
• Coarse Salt+ Freshly Ground Pepper

1. 1. Preheat oven to 375 degrees.
2. In a large bowl, gently mix all crabcakes ingredients together. Fold gently and make sure not to mask crabmeat.
3. 2. Divide mixture into 4 parts, form into a ball and then flatten slightly. Sprinkle a light layer of Panko onto top of each crabcake.Lightly oil baking pan and bake crabcakes for 11 to 13 minutes or until top sizzle and golden brown.
4. 3. Cut 4 or 8 pieces (depends on size of bread) Day old Country bread into 1/8" slices. Put on baking pan, sprinkle with extra virgin olive oil, generous dash of rock salt and freshly ground pepper. oven for 10 to 15 minutes.
5. 3. While cake and bread are baking. Heat extra virgin olive oil in skillet, saute sliced shallot until soften. Add Masala Wine, Blood orange juice and zest, simmer and reduce by half. Add Heavy cream salt and pepper, simmer and thicken.
6. 4. Arrange Crab cake in the center of plate, spoon generous amount of Blood orange sauce around. Top with crispy bread. Served Warm.

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Taken from www.epicurious.com/recipes/member/views/crab-cake-with-blood-orange-shallot-sauce-1201512 (may not work)