Crab cakes with roasted vegetables and tangy butter sauce from Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Cooking Light Magazine

  • shallots
  • mayonnaise
  • Old Bay seasoning
  • red onions
  • parsley
  • Worcestershire sauce
  • butter
  • French beans (haricots verts)
  • panko breadcrumbs
  • baby carrots
  • baby red potatoes
  • lump crabmeat
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on August 26, 2017

    I was interested in the crab cake recipe only and found it very easy to put together and pan fry. The consistency is excellent- crab is substantial; the red onion/ parsley/ Old Bay seasoning / Dijon mustard/ mustard/ eggs /bread crumb filling didn't overtake the crab and enhanced the cake. After 30 minutes in fridge, the mixture was very easy to put into patty cakes that didn't fall apart. Served this with roasted red potatoes and coleslaw - recipes from the same cookbook. Made crab cake according to directions and came out well.

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