Crab Cakes With Roasted Vegetables And Tangy Butter Sauce Recipe

Name: Crab Cakes With Roasted Vegetables And Tangy Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRAB CAKES; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh parsley; 3 tablespoons light mayonnaise; 2 teaspoons Dijon mustard; 1/4 teaspoon Old Bay Seasoning; 1/2 teaspoon Worcestershire sauce; 2 egg whites, beaten; 1 lb lump crabmeat, drained and shell pieces removed; 1 1/2 cups panko breadcrumbs, divided; cooking spray; VEGETABLES; 12 ounces baby carrots (about 21); 8 ounces small red potatoes (about 5); 4 medium shallots, halved lengthwise; 1/8 teaspoon salt; 8 ounces French haricots vert; SAUCE; 2/3 cup reduced-sodium fat-free chicken broth; 3 tablespoons chopped shallots; 2 tablespoons white wine vinegar; 2 1/2 tablespoons butter

Servings: persons

CRAB CAKES
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, beaten
1 lb lump crabmeat, drained and shell pieces removed
1 1/2 cups panko breadcrumbs, divided
cooking spray
VEGETABLES
12 ounces baby carrots (about 21)
8 ounces small red potatoes (about 5)
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 ounces French haricots vert
SAUCE
2/3 cup reduced-sodium fat-free chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter

1
CRAB CAKES:
2
Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes.
3
Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko.
4
Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes.
5
Preheat oven to 450u00b0.
6
VEGETABLES:.
7
Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450u00b0 for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender.
8
SAUCE:.
9
Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables.
10
Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.

501

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 22 ingredients. The key ingredients include: CRAB CAKES, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh parsley, 3 tablespoons light mayonnaise, and more.

Yes, Crab Cakes With Roasted Vegetables And Tangy Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Roasted Vegetables And Tangy Butter Sauce

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