Crab Cakes With Buttermilk Ranch Dressing Recipe

Name: Crab Cakes With Buttermilk Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 1/4 cup chopped fresh chives; 1 tablespoon canola mayonnaise; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/4 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 2/3 cup panko (Japanese breadcrumbs); 1 pound lump crabmeat, shell pieces removed; 3 tablespoons canola oil, divided; Dressing:; 1/3 cup whole buttermilk; 1 tablespoon canola mayonnaise; 1 teaspoon fresh lemon juice; 1/4 teaspoon freshly ground black pepper; 1 small garlic clove, grated; 1 tablespoon chopped fresh chives, divided; 1 1/2 teaspoons minced fresh parsley, divided; 1 teaspoon minced fresh dill, divided; Bibb lettuce leaves

Servings: persons

Crab cakes:
1/4 cup chopped fresh chives
1 tablespoon canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
3 tablespoons canola oil, divided
Dressing:
1/3 cup whole buttermilk
1 tablespoon canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 small garlic clove, grated
1 tablespoon chopped fresh chives, divided
1 1/2 teaspoons minced fresh parsley, divided
1 teaspoon minced fresh dill, divided
Bibb lettuce leaves

1
To prepare crab cakes, combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk. Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.
2
Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 4 patties to pan; cook 3 to 4 minutes on each side or until golden. Remove patties from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons canola oil and remaining 4 patties.
3
To prepare dressing, combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in 1 1/2 teaspoons chives, 3/4 teaspoon parsley, and 1/2 teaspoon dill. Arrange lettuce leaves on a platter; top with crab cakes. Spoon dressing over crab cakes; sprinkle with remaining 1 1/2 teaspoons chives, remaining 3/4 teaspoon parsley, and remaining 1/2 teaspoon dill.
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406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crab cakes:, 1/4 cup chopped fresh chives, 1 tablespoon canola mayonnaise, 1 teaspoon grated lemon rind, and more.

Yes, Crab Cakes With Buttermilk Ranch Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Cakes With Buttermilk Ranch Dressing

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