Crab Cakes with Buttermilk Ranch Dressing

Crab Cakes with Buttermilk Ranch Dressing Recipe
Photo: Jason Wallis; Styling: Cindy Barr

 

Crispy, fluffy, and stuffed with lump crabmeat, enjoy lightened-up Crab Cakes with Buttermilk Ranch Dressing for a scrumptious weeknight meal.

 

 

Yield:

Serves 4 (serving size: 2 crab cakes and 2 tablespoons dressing)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Fat 16 g
Satfat 1.6 g
Monofat 8.4 g
Polyfat 4 g
Protein 31 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 169 mg
Iron 2 mg
Sodium 549 mg
Calcium 150 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ann Taylor Pittman,

Cooking Light

April 2014
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