Crab Cakes with Buttermilk Ranch Dressing

By sunshine68

Ann Taylor Pittman, Cooking Light

APRIL 2014

Ingredients

• 1/4 cup chopped fresh chives
• 1 tablespoon canola mayonnaise
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2/3 cup panko (Japanese breadcrumbs)
• 1 pound lump crabmeat, shell pieces removed
• 3 tablespoons canola oil, divided
• 1/3 cup whole buttermilk
• 1 tablespoon canola mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1 small garlic clove, grated
• 1 tablespoon chopped fresh chives, divided
• 1 1/2 teaspoons minced fresh parsley, divided
• 1 teaspoon minced fresh dill, divided
• Bibb lettuce leaves

Preparation

Step 1

1. To prepare crab cakes, combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk. Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.

2. Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 4 patties to pan; cook 3 to 4 minutes on each side or until golden. Remove patties from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons canola oil and remaining 4 patties.

3. To prepare dressing, combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in 1 1/2 teaspoons chives, 3/4 teaspoon parsley, and 1/2 teaspoon dill. Arrange lettuce leaves on a platter; top with crab cakes. Spoon dressing over crab cakes; sprinkle with remaining 1 1/2 teaspoons chives, remaining 3/4 teaspoon parsley, and remaining 1/2 teaspoon dill.