Ingredients

1 tablespoon olive oil 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped celery 2 scallions, white and tender green, thinly sliced 1/2 teaspoon minced fresh ginger 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/8 teaspoon ground cardamom 1/2 cup heavy cream 1/2 pound jumbo lump crabmeat, picked over 1 cup Japanese bread crumbs (panko) or coarse stale bread crumbs 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 1/2 teaspoon finely grated lemon zest Pinch of cayenne pepper 1/4 cup canola oil Cilantro-Orange Dressing

Description

Moroccan-Spiced Crab Cakes, Recipe

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