Crab Cakes With Tangy Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Panko gives these crab cakes an irresistibly crisp coating. Chilling the crab cake mixture helps them hold their shape as they cook Ingredients:
1/4 red onion (finely chopped) |
2 tablespoons fresh parsley (chopped) |
2 teaspoons dijon mustard |
3/4 teaspoon old bay seasoning |
1/2 teaspoon worcestershire sauce |
2 egg whites |
1 lb lump crabmeat |
1 1/2 cups panko breadcrumbs (divided) |
1 tablespoon olive oil |
cooking spray |
2/3 cup chicken broth |
3 tablespoons shallots (chopped) |
2 tablespoons white wine vinegar |
2 1/2 tablespoons butter |
Directions:
1. To prepare the crab cakes, combine first seven ingredients. Gently fold in crabmeat.
2. Gently stir in 3/4C Panko. Cover and CHILL 30 MINUTES.
3. Form patties (8 about 1/2C each) after removing mixture from fridge.
4. Place remaing Pankoin a shallow dish. Dredge one patty at a time in the panko. Repeat.
5. Heat oil in skillet. Coat each side of the patties with cooking spray. Cook on medium high heat for 7 minutes per each side or until golden.
6. THe prepare the sauce combine the broth, shallots, and vinegar in a small sauce pan. Bring to a boil - cook until reduced to 1/4C (about 4 minutes); remove from heat and stir in butter. Serve with cakes and roasted veggies - yyuumm.
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