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Photo Credit: Baldwin Publishing Staff Photographer
Ingredients
Recipe yields 4 servings
Enjoy the healthy sweet flavors of low sodium Maryland crab cakes with this heart-healthy recipe! Made with fresh lump crab meat, light panko bread crumbs, and finely chopped vegetables and herbs, our fresh Maryland crab cakes are seasoned with ginger, mustard, chives but no salt.
HealthEcooks dietitians developed this low sodium crab cake recipe to align with these nationally recognized low sodium diet guidelines, making it a great choice for people looking for low sodium recipes.
Recipe yields 4 servings
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.