With a diverse and delicious menu, relaxed elegance, extensive wine list and great service, there is truly something for everyone at The Station House Restaurant. Come enjoy our fresh Maine Lobsters and great steaks!
Join Us, For Dinner and a Drink

With a diverse and delicious menu, relaxed elegance, extensive wine list and great service, there is truly something for everyone at The Station House Restaurant. Come enjoy our fresh Maine Lobsters and great steaks!

561-801-5000
Search

Crab Cake Dinner

Home/Bistro/Crab Cake Dinner

Crab Cake Dinner

According to our scientific research, panko bread crumbs are the best way to give crab cakes a crispy coating. Chilling them before cooking give their form a good shape before and after they’re cooked.

Ingredients

  • Crab cakes:
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • Vegetables:
  • 21 baby carrots (about 12 ounces)
  • 5 small red potatoes, quartered (about 8 ounces)
  • 4 medium shallots, halved lengthwise
  • 1/8 teaspoon salt
  • 8 ounces haricots verts, trimmed
  • Sauce:
  • 2/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 2 1/2 tablespoons butter

How to Make It

Step 1

To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.

Step 2

Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.

Step 3

Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.

Step 4

Preheat oven to 450°.

Step 5

To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.

Step 6

To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

Courtesy of My Recipe’s

Category:

Date: