Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Ingredients

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

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 ...

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