Spring Crab Salad with Buttermilk-Herb Dressing

The crab cakes here will hold best if you use dry, finely ground whole-wheat breadcrumbs; if you choose panko, they may fall apart. Chives add a delicate onion flavor that won’t overpower the crab.



  • 2 tbsp plain whole-wheat breadcrumbs
  • 3 tbsp finely chopped fresh chives, divided
  • 2 1/2 tbsp canola mayonnaise, divided
  • 1/2 tsp grated lemon rind
  • 1/2 tsp freshly ground black pepper, divided
  • 1 large egg, lightly beaten
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 1 tbsp butter
  • 1 1/2 tsp canola oil
  • 1 cup 2-inch pieces asparagus
  • 1 tbsp chopped fresh dill
  • 3 tbsp fat-free buttermilk
  • 1/2 tsp cider vinegar
  • 1/4 tsp sea salt
  • 1 small garlic clove, grated
  • 10 small to medium Bibb lettuce leaves
  • 1/4 cup thinly sliced radishes


  1. Place breadcrumbs, 2 tbsp chives, 1 tbsp mayonnaise, lemon rind, 1/4 tsp pepper, and egg in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes.
  2. Combine dill, buttermilk, 1 1/2 tbsp mayonnaise, 1 tbsp chives, cider vinegar, 1/4 tsp pepper, salt, and garlic in a small bowl, stirring with a whisk.
  3. Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
  4. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
  5. Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side.
  6. Divide lettuce, asparagus, radishes, and crab cakes evenly between 2 plates; drizzle each serving with about 2 1/2 tbsp buttermilk mixture. Serves 2 (serving size: 2 crab cakes and 1 salad).

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