Classic Favorite
Panko-Crusted Crab Cakes
Roasted Lemon Potatoes and Asparagus
Ingredients
- ½ lb lump crabmeat
- 1 large egg yolk, lightly beaten
- 2 Tbsp plain Greek yogurt
- ½ Tbsp Dijon mustard
- ½ Tbsp chopped fresh basil
- ⅛ tsp paprika
- ¾ cup panko breadcrumbs (preferably whole wheat), divided
- 2 Tbsp olive oil
Instructions
- Drain crabmeat, and pick through to remove any pieces of shell.
- Combine egg, yogurt, mustard, basil, and paprika in a large bowl. Gently fold in crab and ¼ cup panko. Shape crab mixture into 4 patties.
- Place ½ cup panko in a shallow bowl. Dredge patties in panko, pressing gently to adhere.
- Cook crab cakes in hot oil in a nonstick skillet over medium heat 4 minutes per side or until golden brown and firm.
Side Dish Ingredients
- ½ lb organic red potatoes, cut into quarters
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- ½ lb asparagus, trimmed
- 1 lemon
Side Dish Instructions
- Preheat oven to 450°F. Combine potatoes, oil, salt, pepper, and garlic on a rimmed baking sheet; toss. Bake 10 minutes or until potatoes are almost tender.
- Add asparagus; toss. Cook 5 minutes or until vegetables are tender.
- Grate zest from lemon to equal 1 tsp; squeeze juice to equal 1 Tbsp. Add zest and juice to potatoes and asparagus; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
374
|
216
|
590
|
| Fat (g) | 19 | 14 | 33 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 22 | 22 | 44 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 468 | 313 | 781 |
Clean Eating Meal Plan
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