Crab Cakes with Buttermilk Ranch

Yay for this Cooking Light recipe. Not only did it make a tasty crab cake that didn’t fall apart, but the homemade ranch dressing was quite nice, too.

Note: Since crabmeat is kind of expensive, you can do what I did to make this a more affordable weeknight meal: just halve the recipe (and don’t count on leftovers if you’re cooking for two like we were).


Crab cakes
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
1 pound lump crabmeat, shell pieces removed 
3 tablespoons canola oil, divided (I used olive)

1/3 cup whole buttermilk (I just made my own with milk and vinegar)
1 tablespoon canola mayonnaise 
1 teaspoon fresh lemon juice 
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

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.

Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. At this point, I left them in the fridge for a couple hours, which probably helped them stay together even better. 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.

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 (I forgot to garnish my cakes with extra herbs; eh).



Filed under seafood

4 responses to “Crab Cakes with Buttermilk Ranch

  1. Pingback: Steak Salad with Asparagus and Ranch Dressing | Missy's Recipes

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