Here’s a recipe for Maryland-style crab cakes with a tropical twist. Ginger and lime lend “Island appeal” to these succulent, jumbo-lump-meat crab cakes, which can be made either entrée-size for dinner or smaller for party hors d’oeuvres. Replacing the usual high-fat mayo and breadcrumb filler, this recipe combines Panko, a Japanese breadcrumb that doesn’t absorb cooking oil the way traditional breadcrumbs do, with whole-grain mustard, diced veggies, and aromatic seasonings and herbs.

This recipe is heart healthy and diabetes friendly.

Ingredients

• 1 Tbsp olive oil
• 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 parsley
• 1 cup panko
• 1/2 tsp finely grated lime zest
• 1/4 cup canola oil

Preparation

1. Heat the olive oil in a nonstick skillet. Combine red pepper, celery and green onions and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes.
2. Stir in ginger, Worcestershire, mustard, hot sauce and evaporated milk.  Boil mixture until it’s reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
3. In a separate bowl combine crabmeat, chives, parsley, ¾ cup panko breadcrumbs and lime zest. Combine the reduced cream mixture with the crabmeat and stir gently. Avoid breaking up crab pieces.
4. With moistened hands, shape the crab mixture into 8 cakes, using approximately 1/3 cup for each. The
   cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on
   a large plate. Coat the crab cakes with bread crumbs and transfer to a baking sheet lined
   with wax paper.
5. Heat 2 tablespoons 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. Arrange crab cakes on plates.

Nutrition Information Per Serving

Recipe Yields 4 Servings
Calories 311
Fat 20 g
Saturated Fat 3 g
Cholesterol 61 mg
Sodium 422 mg
Carbohydrates 20 g
Fiber 1 g
Protein 12 g