Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light April 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 450°.

  • 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.

  • 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.

Nutrition Facts

443 calories; calories from fat 34%; fat 16.7g; saturated fat 5.6g; mono fat 5.2g; poly fat 2.9g; protein 32.8g; carbohydrates 42g; fiber 7g; cholesterol 103mg; iron 2mg; sodium 969mg; calcium 163mg.
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