Moroccan-Spiced Crab Cakes

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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

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