This lovely Crab Cakes with Roasted Vegetables and Tangy Butter Sauce recipe was on the cover in the spring last year and it does not disappoint. What I love about Cooking Light is that even when you follow their recipes exactly you do not miss any of the flavor or fat in the dish, sure it’s a little more measuring and pairing back on fats, salt etc but I do not mind or miss it.
When I first saw this recipe I thought it was a bit much for a weeknight meal but actually it all worked out pretty quickly. While the crab cake mixture chills/melds in the fridge you can easily get your veggies ready to roast and the sauce takes four minutes on the stove! I followed the recipe exactly as said and the crab cakes were crispy and golden, the vegetables were roasted perfectly and the sauce is amazing and tangy and buttery. I did add sliced red bell peppers when I put the haricot verts in just for good nutrient measure.
I do have one note here and I’m saying this from personal experience, please, please use the good, and yes a little more expensive, real crab meat, you cannot substitute with imitation crab. I did this one time because I was trying to save a few dollars and it was a real untasty disaster.
On a scale of 1 – 10, I would give this recipe a 7.5.