Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

15 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)
By David Bonom
April 2008
RECIPE BY Cooking Light

Panko gives these crab cakes an irresistibly crisp coating. Chilling the crab cake mixture helps them hold their shape as they cook.

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

Nutritional Information

  • Calories 443
  • Caloriesfromfat 34%
  • Fat 16.7g
  • Satfat 5.6g
  • Monofat 5.2g
  • Polyfat 2.9g
  • Protein 32.8g
  • Carbohydrate 42g
  • Fiber 7g
  • Cholesterol 103mg
  • Iron 2mg
  • Sodium 969mg
  • Calcium 163mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 450°.

Step 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 450° 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.

Step 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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Ratings & Reviews

seaside725's Review

Cindy98241
September 05, 2013
Excellent dish. I also used green beans in place of the haricot verts. I also used imitation crab chunks that I shredded. I served this for a special birthday dinner and everyone raved about it. Will be making this again.

larosehavasu53's Review

karengra
August 02, 2013
N/A

taffyhhh's Review

Pinksnowcat
September 06, 2012
Didn't make the vegetables but the crab cakes and sauce were amazing. I used canned crab meat as per a previous post and was not disappointed. The recipe only yielded 6 cakes for me instead of the 8 stated. Definitely a keeper of a recipe.

Laura2375's Review

sohacomom
July 31, 2012
N/A

Cindy98241's Review

Laura2375
July 31, 2012
N/A

Shellthiel's Review

Kerry1973
May 08, 2012
Enjoyed this recipe!

Kerry1973's Review

Rinne129
January 07, 2012
Absolutely the best crab cakes I've ever made or had! Im constantly asked to make these or for the recipe. I use either canned crab meat by either Geisha or Bumble Bee at around $3 a can so not too bad. Ive used much more expensive canned crab but these are just as good. I find I only get about 6 per batch. I also double the butter/broth sauce. I don't use the shallots in the sauce, I don't feel they need it. I also serve the sauce on the side so they don't get soggy. Serve with a sliced pear salad,gorgonzola crumbled cheese and champaign pear vinaigrette and you have a fantastic meal. I have never made the vegetables.

08rose's Review

08rose
July 22, 2011
This was really, really good and passed the husband test with flying colors. I did not have haricot verts and used regular green beans, which took a bit longer than 10 minutes to become tender. Don't overlook the tangy butter sauce. It really adds spark to the crab cakes and veggies! I will be making this again.

Rinne129's Review

Shellthiel
March 05, 2011
I only made the crab cakes, so this does not consider the vegetable side dish or the sauce. However, the crab cakes were PHENOMENAL!! I mixed them up in the a.m. so all that was left to do after work was shape 'em and cook 'em. I did find that 1/2 cup of the mixture only mad 6 crab cakes, so if making for company, make them smaller or double. Restaurant quality at home!

cruziegirl's Review

taffyhhh
December 12, 2010
Delicious. The panko made these nice and crispy, the red onion wasn't overpowering and the Old Bay Seasoning was perfect seasoning for the crab. I followed the recipe and instructions as given and served them with some roasted vegetables. Definitely let the mixture sit in the frig for 30 minutes as this will help hold the cakes together as they cook.
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