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Yield: 4 servings

Portion size: 2 crabcakes = 1 serving

Heat the 1 tablespoon canola 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.

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.

In a separate bowl combine crabmeat, chives, parsley, 3/4 cup panko bread crumbs and lime zest. Combine the reduced cream mixture with the crabmeat and stir gently. Avoid breaking up crab pieces.

With moistened hands, shape the crab mixture into 8 cakes, using approximately 1/3 cup for each. The cakes should be about 1 1/2 inches wide and 1 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with remaining bread crumbs and transfer to a baking sheet lined with wax paper.

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.

Serving size is 1 entree size or 2 appetizer size crab cakes

Nutrition facts (per serving): Calories: 311; Fat: 20g; Saturated Fat: 3g; Cholesterol: 61mg; Sodium: 422mg; Carbohydrates: 20g; Fiber: 1g; Protein: 12g