Simply Flaky Crab Cakes, served with Spring Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crab Cakes:
2 tbsp. plain whole wheat breadcrumbs
1 tbsp. chopped fresh flat leaf parsley
1 tbsp. fresh chives, chopped
1 tbsp. canola mayonnaise
1/2 tsp. grated lemon rind
1/4 tsp. freshly ground black pepper
1 large egg, beaten slightly
8 oz. lump crabmeat, drained and shelled pieces removed
1 tbsp. butter
1-1/2 tsp. canola oil
Spring Salad:
1 cup (2 inch) pcs. asparagus
1 tbsp. chopped fresh dill
3 tbsp. fat free buttermilk
1-1/2 tbsp. canola mayonnaise
1 tbsp. finely chopped fresh chives
1/2 tsp. apple cider vinegar
1/4 tsp. freshly ground black pepper
1/8 tsp. kosher salt
1 small clove garlic, grated
10 small to medium Bibb lettuce leaves
1/4 cup thinly sliced radishes
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Directions: |
Directions:Mix first 7 ingredients. Add crab, toss gently to combine. Chill crab mixture for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch thick patty. Over medium heat, add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.
Spring Salad:
Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water, drain.
Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce asparagus and radishes evenly between 2 plates; drizzle each serving with about 2-1/2 tbsp. buttermilk mixture. |
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