Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Name: Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams 21 baby carrots (about; 3 Tbsps butter; 2 teaspoons Dijon mustard; 2 egg whites, lightly beaten; 158 milliliters fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh parsley; 227 grams haricots verts, trimmed; 3 Tbsps light mayonnaise; 454 grams lump crabmeat, drained and shell pieces removed; 1 teaspoons Old Bay seasoning; 1 Tbsp olive oil, divided; 355 milliliters panko (Japanese breadcrumbs), divided; 59 milliliters finely chopped red onion; 227 grams small red potatoes, quartered (about; 0 teaspoons salt; 3 Tbsps chopped shallots; 4 mediums shallots, halved lengthwise; 2 Tbsps white wine vinegar; 1 teaspoons Worcestershire sauce

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 29g of protein, 15g of fat, and a total of 428 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have olive oil, shallots, potatoes, and a few other ingredients on hand, you can make it. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Crab

Panko

Equipment you will use

Bowl

Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty.

Ingredients you will need

Crab

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.

Ingredients you will need

Panko

Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray.

Ingredients you will need

Cooking Spray

Crab

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray

Crab

Cooking Oil

Equipment you will use

Frying Pan

Preheat oven to 45

Equipment you will use

Oven

To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush.

Ingredients you will need

Vegetable

Carrot

Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss.

Ingredients you will need

Cooking Spray

Vegetable

Potato

Shallot

Carrot

Salt

Equipment you will use

Roasting Pan

Bake at 450 for 20 minutes, turning once. Coat haricots verts with cooking spray.

Ingredients you will need

Haricots Verts

Cooking Spray

Equipment you will use

Oven

Add haricots verts to vegetable mixture; toss.

Ingredients you will need

Haricots Verts

Vegetable

Bake an additional 10 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Equipment you will use

Oven

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.

Ingredients you will need

Shallot

Vinegar

Butter

Broth

Sauce

Equipment you will use

Sauce Pan

Serve with crab cakes and vegetables.

Ingredients you will need

Vegetable

Crab

Equipment

Ingredients

Servings:

340grams

21 baby carrots (about 3Tbsps

butter 2teaspoons

Dijon mustard 2

egg whites, lightly beaten 158milliliters

fat-free, less-sodium chicken broth 2Tbsps

chopped fresh parsley 227grams

haricots verts, trimmed 3Tbsps

light mayonnaise 454grams

lump crabmeat, drained and shell pieces removed 1teaspoons

Old Bay seasoning 1Tbsp

olive oil, divided 355milliliters

panko (Japanese breadcrumbs), divided 59milliliters

finely chopped red onion 227grams

small red potatoes, quartered (about 0teaspoons

salt 3Tbsps

chopped shallots 4mediums

shallots, halved lengthwise 2Tbsps

white wine vinegar 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.