eHealth Connection | Cooper University Hospital

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.

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