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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

Description

Panko Gives These Crab Cakes An Irresistibly Crisp Coating. Chilling The Crab Cake Mixture Helps Them Hold Their Shape As They Cook.

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