Crab Cakes With Roasted Vegetables And Tangy Butter

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; 3/4 teaspoon Old Bay seasoning; 1/2 teaspoon Worcestershire sauce; 2 egg whites, lightly beaten; 1 pound lump crabmeat, drained and shell pieces removed; 1 1/2 cups panko (Japanese breadcrumbs), divided; 1 tablespoon olive oil, divided; Cooking spray; Vegetables:; 21 baby carrots (about 12 ounces); 5 small red potatoes, quartered (about 8 ounces); 4 medium shallots, halved lengthwise; 1/8 teaspoon salt; 8 ounces haricots verts, trimmed; Sauce:; 2/3 cup fat-free, less-sodium 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
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
1 tablespoon olive oil, divided
Cooking spray
Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 ounces haricots verts, trimmed
Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter

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 shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4
Preheat oven to 450u00b0.
5
To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450u00b0 for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6
To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 23 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.

That's it — enjoy your meal!

Crab Cakes With Roasted Vegetables And Tangy Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions