Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil 1 medium shallot , finely chopped 2 teaspoon(s) grated peeled fresh ginger 1 teaspoon(s) ground coriander 1/2 teaspoon(s) ground cumin Salt 1 pound(s) lump crabmeat 1 large egg 1/2 cup(s) panko bread crumbs , Panko are Japanese-style bread crumbs; look for them in the Asian section of your supermarket. 1/3 cup(s) plain low-fat yogurt 1 tablespoon(s) light mayonnaise 1 small Kirby (pickling) cucumber , unpeeled and chopped (1 cup) 1/20 teaspoon(s) grated fresh lime peel

Instructions Jump to Ingredients ↑

  1. In small nonstick skillet, heat oil over medium heat until hot. Add shallot and cook 2 to 3 minutes or until golden, stirring frequently. Add ginger, coriander, cumin, and 1/2 teaspoon salt; cook 1 minute. Meanwhile, preheat oven to 450 degrees F. Pick over crabmeat to remove any pieces of shell or cartilage. Transfer shallot mixture to medium bowl; with fork, mix in egg, then stir in 1/4 cup panko. Add crabmeat and stir just until mixed. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. On waxed paper, shape crab mixture into eight 2 1/2-inch patties. Coat patties with remaining 1/4 cup panko. Place crab cakes in pan. Bake 15 minutes or until golden and heated through, turning over once. While crab cakes bake, prepare sauce: In small bowl, mix yogurt, mayonnaise, cucumber, lime peel, and 1/4 teaspoon salt. Makes 1 cup sauce. Serve sauce with crab cakes.


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