Heart Healthy Maryland Crab Cakes Recipe
Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and scallions, 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.