Crab and Artichoke Cakes
Butter Lettuce Salad with Radishes
Ingredients
- 1 lb lump crabmeat, drained
- 1 (12-oz) jar marinated quartered artichoke hearts, drained and finely chopped
- ¾ cup reduced-fat olive oil mayonnaise, divided
- 4 tsp Dijon mustard, divided
- 1 tsp grated lemon rind
- ¼ tsp pepper
- 1 large egg, lightly beaten
- 1 cup whole wheat panko breadcrumbs
- 2 Tbsp olive oil, divided
- 1 Tbsp fresh lemon juice
Instructions
- Remove any shell pieces from crabmeat.
- Combine artichokes, ¼ cup mayonnaise, 1 Tbsp mustard, lemon rind, pepper and egg in a large bowl.
- Gently fold in panko and crab. Shape into 12 patties.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat.
- Add 6 crab cakes to skillet; cook 4 minutes per side or until golden brown.
- Repeat with remaining 1 Tbsp oil and 6 crab cakes.
- Combine ½ cup mayonnaise, 1 tsp mustard and the lemon juice in a small bowl. Serve with crab cakes.
Side Dish Ingredients
- 3 heads butter lettuce
- 3 radishes, thinly sliced
- 1 shallot, thinly sliced
- ⅓ cup Dijon vinaigrette
Side Dish Instructions
- Separate lettuce leaves from each core; discard cores.
- Combine lettuce, radishes, shallot and vinaigrette; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
327
|
41
|
368
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 16 | 4 | 20 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 695 | 112 | 807 |
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