Panko-Crusted Crab Cakes
Roasted Lemon Potatoes and Asparagus
Ingredients
- 1 lb lump crabmeat
- 1 large egg, lightly beaten
- ⅓ cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped fresh basil
- ⅛ tsp paprika
- 1½ cups whole wheat panko breadcrumbs, divided
- ¼ cup olive oil
Instructions
- Drain crabmeat, and remove any pieces of shell.
- Combine egg, yogurt, mustard, basil, and paprika in a large bowl. Gently fold in crab and ¾ cup panko. Shape crab mixture into 12 patties.
- Place ¾ cup panko in a shallow bowl. Dredge patties in panko, pressing gently to adhere.
- Cook crab cakes, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 4 minutes per side or until golden brown and firm.
Side Dish Ingredients
- 1 lb red potatoes, quartered
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- 1½ lb asparagus, trimmed
- 1 lemon
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, salt, pepper, and garlic on a rimmed baking sheet. Bake 10 minutes or until potatoes are almost tender.
- Add asparagus; toss. Bake 5 minutes longer or until vegetables are tender.
- Grate zest from lemon to equal 2 tsp; squeeze juice to equal 2 Tbsp. Add zest and juice to potatoes and asparagus; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
247
|
128
|
375
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 15 | 15 | 30 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 323 | 114 | 437 |
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