Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

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

Ingredients

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

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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