Crab Cakes with Roasted Veggies and Tangy Butter Sauce

After watching The Deadliest Catch: Best of Season 3 I had a huge craving for crab cakes. I have been trying to cut out a lot of fat so I opted to try this recipe from Cooking Light. They weren’t that bad, I think next time I will try them with a mango salsa instead of the tangy butter. If you love crab cakes give ’em a try, you won’t notice that you cut out the fat!

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
• 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

Preparation

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 450°.
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.
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.
   Yield
   4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)

Recipe Courtesy of Cooking Light April 2008