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1
Preheat the oven to 425 degrees.
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2
Spray a baking sheet with canola oil cooking spray.
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3
Heat the oil in a nonstick skillet over a medium-high heat.
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4
Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes.
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5
Add the ginger and garlic and cook for one minute more.
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6
Set aside to cool slightly.
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7
In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
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8
Put the remaining 1/2 cup Panko on a plate.
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9
Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet.
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10
Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
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11
Bake the crab cakes until they are golden brown on the bottom, about 10 minutes.
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12
Gently turn them over and cook for 10 minutes on the other side.
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13
In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
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14
To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
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15
Per Serving:
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16
Calories 300; Total Fat 14 g; (Sat Fat 1 g, Mono Fat 7.5 g, Poly Fat 4 g) ; Protein 29 g; Carb 14 g; Fiber 2 g; Cholesterol 170 mg; Sodium 770 mg
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17
Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
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18
Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
