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
- 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.
- 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.
- Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
- Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
- 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.
- 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).