Use this recipe when making our Crab Cakes.
- Yield: Makes 1/2 cup
Source: Martha Stewart Weddings, Summer/Fall 1998
- 1/4 cup freshly squeezed orange juice (1 orange)
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
In a medium bowl, whisk together orange juice, lemon juice, and olive oil. Season with salt and pepper. Store in an airtight container, refrigerated, up to 1 week.