crab cakes with roasted vegetables and tangy butter sauce.

ever since tasting a salmon patty, i have always wanted to try crab cakes, so here we go!!! this recipe comes to us from the folks at "cooking light" magazine. i also posted a recipe for a dessert to satisfy your sweet tooths.

ingredients for crab cakes:

• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons 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

ingredients for roasted vegetables:

• 21 baby carrots (about 12 ounces)
• 5 small red potatoes, quartered (about 8 ounces)
• 4 medium shallots, halved lengthwise
• 1/8 teaspoon salt
• 8 oounces haricots verts (french green beans), trimmed

ingredients for sauce:

• 2/3 cup chicken broth
• 3 tablespoons shallots, chopped
• 2 tablespoons white wine vinegar
• 2 1/2 tablespoons butter

directions:

1. 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.

source: cooking light magazine.