Crab Cakes With Orange Mayonnaise

• 2 tablespoons low-fat mayonnaise
• 1 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 teaspoon fresh dill weed, minced
• 4 teaspoons butter, divided
• 14 cup celery, chopped fine
• 2 tablespoons shallots, chopped fine
• 1 tablespoon fresh chives, minced
• 1 jalapeno chile, cored, seeded and minced
• 8 ounces crabmeat, chilled
• 2 tablespoons low-fat mayonnaise
• 1 egg, beaten
• 14 cup soft breadcrumbs
• 1 teaspoon fresh lemon juice
• salt and pepper, to taste

1. For the mayonnaise, combine all the mayonnaise ingredients in a non-reactive bowl and stir well.
2. 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.
3. Remove vegetables to a non-reactive bowl and add the crab meat, mayonnaise, egg, breadcrumbs, lemon juice, salt and pepper; mix gently but well.
4. Melt remaining butter in same skillet.
5. Shape crab mixture into 6 cakes and ease into skillet.
6. Fry 3-5 minutes per side or until firm and golden brown.
7. Serve cakes with the mayonnaise.

lowfat mayonnaise, orange rind, orange juice, dill, butter, celery, shallots, fresh chives, jalapeno chile, crabmeat, lowfat mayonnaise, egg, breadcrumbs, lemon juice, salt

Taken from www.food.com/recipe/crab-cakes-with-orange-mayonnaise-126348 (may not work)