Nutrition Facts

• • Calories: 221
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 61mg
  • Sodium: 387mg
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 12g

Ingredients

• • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 2 green onions, thinly sliced
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp whole grain mustard
  • 1/8 tsp hot sauce
  • 1/2 cup evaporated milk
  • 1/2 lb jumbo lump crabmeat
  • 2 Tbsp finely chopped chives
  • 2 Tbsp finely chopped fresh parsley
  • 1 cup panko bread crumbs
  • 1/2 tsp finely grated lime zest
  • 2 Tbsp canola oil

Preparation

• • Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and green onions, and sauté until vegetables are just softened, about 2 minutes.
  • Stir in ginger, Worcestershire sauce, mustard, hot sauce and evaporated milk. Boil mixture until it is reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
  • In a separate bowl, combine crabmeat, chives, parsley, 3/4 cup of panko and lime zest. Combine reduced cream mixture with crabmeat and stir gently. Avoid breaking up crab pieces.
  • With moistened hands, shape crab mixture (approximately 1/3 cup each) into 8 cakes, about 3 inches wide and 3/4 inch thick. Spread remaining panko on a large plate. Coat crab cakes with panko and transfer to a baking sheet lined with wax paper.
  • Heat 1 tablespoon of canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 2 minutes per side. Transfer to a platter. Repeat with remaining canola oil and crab cakes. Serve immediately.

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