Panko-Crusted Crab Cakes
Roasted Lemon Potatoes and Asparagus
Ingredients
- ½ lb lump crabmeat
- 1 large egg yolk
- 3 Tbsp plain Greek yogurt
- 1½ tsp Dijon mustard
- 1½ tsp chopped fresh basil (or use ½ tsp dried)
- Dash of 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 medium bowl. Gently fold in crab and ¼ cup panko. Shape crab mixture into 6 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 large nonstick skillet over medium heat 4 minutes per side or until golden brown and firm.
Side Dish Ingredients
- ½ lb red potatoes, cut into quarters
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 clove garlic, minced
- ¾ lb asparagus, trimmed
- ½ lemon
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, salt, pepper, and garlic on a rimmed baking sheet; spread in a single layer. Bake 10 minutes or until potatoes are almost tender.
- Add asparagus; toss. Cook 5 minutes or until vegetables are tender.
- Grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Add zest and juice to potatoes and asparagus; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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 | 208 | 531 |
Diabetic Meal Plan
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