This recipe for crab cakes is a –  low fat – low sodium – gluten free – dairy free  – recipe that can come in handy during the approaching holiday season  *  In a large mixing bowl combine 1/4 cup panko bread crumbs with 1/2 cup of finely diced red pepper and 1/2 cup of finely diced yellow pepper – 3 Tbsp of light mayonnaise or extra virgin olive oil – 1 large egg lightly beaten – 2-3 dashes of hot sauce – 1 Tbsp fresh chopped parsley – 2 Tbsp finely sliced green onions – 2 tsp Worcestershire sauce – 2 tsp lemon juice – 1/2 tsp lemon zest – 1 tsp Dijon mustard  *  Add 1 lb lump crab meat with shell removed and drained gently making an effort to preserve the crab lumps  *  Shape the crab mixture into four balls and roll them in any bread crumbs remaining  *  Flatten the crab balls into patties and place in a 400F preheated oven for 15 minutes to firm up  *  Heat 1 Tbsp of olive oil in a large nonstick skillet over medium-high heat  *  Patties may be added and cooked again until golden brown on each side if oven baking is not sufficient and more flavor is desired  *  Callinectes sapidus is the Latin name for blue crab  *  also known as the savory swimmer  *  Should make four servings  *   273 calories per serving  * 30% of calories from fat  *  124 mg cholesterol  *  303 mg sodium