Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Photo by Randy Mayor

Ingredients

  • 21 baby carrots (about 12 ounces)
  • Cooking spray
  • Crab cakes:
  • ¼ cup finely chopped red onion
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • + 16 more ingredients
    • 2 tablespoons white wine vinegar
    • 1 ½ cups panko (Japanese breadcrumbs), divided
    • 2 egg whites, lightly beaten
    • 8 ounces haricots verts, trimmed
    • Vegetables:
    • 4 medium shallots, halved lengthwise
    • 1/8 teaspoon salt
    • 2/3 cup fat-free, less-sodium chicken broth
    • 3 tablespoons chopped shallots
    • 2 tablespoons chopped fresh parsley
    • 5 small red potatoes, quartered (about 8 ounces)
    • Sauce:
    • 3 tablespoons light mayonnaise
    • 2 ½ tablespoons butter
    • 1 tablespoon olive oil, divided
    • 1 pound lump crabmeat, drained and shell pieces removed

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes. 2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a ...

View full recipe at My Recipes

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