Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 2 crab cakes and 2 tablespoons dressing)

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

 

 

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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.

You May Like

Ratings & Reviews

Just ok

Dar4765
March 24, 2015
So we made these on a vacation at the beach with fresh cracked crab.  They really didn't hold together very well and while the crab was good, they didn't seem much like crab CAKES.  They certainly aren't as good as Cooking Light's Panko-Crusted Crab Cake Bites with Roasted Pepper-Chive Aioli from April of 2011.  We'll stick with that recipe in the future.

Jackiesu's Review

erikisst
May 10, 2014
I followed the recipe to the tee,and quite frankly, they were not the best! They did not want to stay together as we cooked them...think they need more binder...perhaps 2 eggs. Flavor was great,but certainly could not serve them to guests. A little bit of Old Bay would have been great.

erikisst's Review

wisewife2
March 23, 2014
The crab cakes were delish! Yes, 1 lb of lump crab was a bit pricey ($22 in FL) but it was worth it. I used homemade bread crumbs instead of panko (the grocery store clerk was from Maryland and made me promise to use fresh :). I took a short cut with the ranch. I added Hidden Valley Ranch seasoning to sour cream, thinned it with low fat milk and then stirred in chopped fresh dill. It tasted great and nobody seemed to know the difference. I was not about to spend the money on buttermilk for only a few tablespoons. This substitution was quick and tasty.

wisewife2's Review

Jackiesu
March 20, 2014
My husband wants to make sure this one is saved! Very easy, delicious and healthy!

Dar4765's Review

daneanp
March 16, 2014
Quick and easy crab cake recipe. Loved how light and simple the flavor came through. Did a regular remoulade instead of the buttermilk ranch dressing. Keeper recipe for me!