Tonight's Dinner: Crab Cakes and Spinach Salad

Tonight's easy dinner is crab cakes and spinach salad.  This Crab Cake recipe is from Cooking Light's 2009 cookbook.  Make the crab mixture in the morning or night before, then all you have to do for dinner is form the cakes and cook.

Ingredients

• 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)
• 1 tablespoon olive oil
• Cooking spray

Combine first 7 ingredients (red onion through egg whites) in a medium bowl.  Gently fold in crabmeat. Gently stir in 3/4 cup panko.  Cover and chill 30 minutes.  

Divide crab mixture into 8 equal portions (I use a 1/2 cup measuring cup to form); shape each into a 3/4 inch thick patty.  Place remaining 3/4 cup panko in a shallow dish.  Dredge 1 patty in panko.  Repeat with remaining patties.

Heat 1 1/2 teaspoons oil in 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 another 7 minutes or until golden.  Repeat with remaining 4 cakes.

Add a Sauce - Tangy Butter Sauce

Combine 2/3 cup fat-free, low sodium chicken broth, 3 tablespoons chopped shallots, and 2 tablespoons white wine vinegar in a small saucepan; bring to a boil.  Cook until reduce to 1/4 cup; remove from heat.  Stir in 2 1/2 tablespoons butter.  Serve over crab cakes.

Salad

For a simple salad I combine spinach, sliced strawberries, roasted almonds, and chopped red onion.  Drizzle with your favorite balsamic vinegar dressing and serve with the crab cakes.