When I was searching for a veggie side to go with our crab cakes the other day I came across the 20th Anniversary:Best Recipes compilation from Cooking Light. As I was clicking through the various recipes this roasted asparagus recipe jumped out at me. After looking through the recipe and noticing I had all the ingredients on hand, I knew I had to make this recipe to go along side our crab cakes!
Veggies to me are one of the easiest thing to add to your meal to instantly complete it! Veggies are versatile easy to prepare and just plain delicious! Not only did the below crab cake win approval from my crab cake loving boyfriend but the asparagus did too!
Enjoy these crab cakes tonight and don't forget your veggies!
Cajun Style Crab Cakes:
6-8 Crab Cakes
1Lb Lump Crab Meat
1/2 Cup Panko Bread Crumbs
1 Tablespoon Dijon Mustard
1.5 Tablespoons Light Mayo
1 Teaspoon Black Pepper
2 Teaspoons Cajun Seasoning
1/4 Cup chopped onion
2 Cloves chopped garlic
1 Beaten egg
1- Combine egg, mayo and mustard stirring until combined.
2- Add your crab meat to your egg mixture. Stir until crab is completely covered in your egg mixture.
3- Add panko bread crumbs and seasoning to crab.
4- Form crab mixture into 6-8 patties.
5- Heat a non stick skillet lightly coated with 1 tbs olive oil.
6- Add 3 crab cakes to the pan and cook on each side until lightly browned - about 1-2 minutes on each side. Repeat with remaining crab cakes.
Serve immediately with choice of sauce and sides!