crab cakes w/ orange shallot sauce

this is what henri and i have almost every year for our anniversary dinner. i double the recipe for the sauce so we can have some to put over our steamed brown basmati rice and over our carrots (cooked, w/ salt and pepper). the recipe is from the cookbook "beat this!" by ann hodgman. her cookbooks are the funniest i've ever read, and i highly recommend any of them. please note that unlike my other recipes, this one is high in fat due to the sauce. that's why this is a special occasion, once a year recipe for us. i've also made the crab cakes in mini bite-sized for large get togethers and served the sauce in a bowl for dipping. big hit!

crab cakes:
1 cup breadcrumbs (i use store bought, plain)
2 large eggs, lightly beaten
1/4 cup mayo (i use hellman's light)
1/4 cup minced onion
1 large clove garlic, minced
4 Tbs minced fresh parsley (i cheat and use dried, smaller amount)
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp cayenne
1 lb fresh crabmeat

mix the above. form into 4 patties. dredge in flour. pan fry in hot oil (2 Tbs or so of canola) til golden brown. keep warm in a 200 degree oven while you make the sauce (or do what i do and make the sauce first up until the point where it only needs the butter and cream whisked in...that part needs to be done at the last minute).

orange shallot sauce (double this, if you're smart!)
in a saucepan, boil:
2 minced shallots
1/4 cup orange juice concentrate
1/4 cup white wine
til reduced to 1/4 cup

using a wire whisk, whisk in
1/2 stick butter, cut into bits
til it's all absorbed. it'll be about the consistency of mayonaise.
remove from heat.

whisk in:
1/4 cup heavy cream (i use light cream and it's fine)

serve the sauce over the crabcakes (and your steamed rice and carrots). indulge.