Simple Flaky Crab Cakes with Spring Salad and Buttermilk Herb Dressing

Serves 2

Crab Cakes:

2 tablespoons plain whole-wheat breadcrumbs

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

1 tablespoon canola mayonnaise

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, drained and shell pieces removed

1 tablespoon butter

1 1/2 teaspoons canola oil

1. Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
2. 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 or until crab cakes are golden brown and done.

Salad:

1 cup (2-inch) pieces asparagus

1 tablespoon chopped fresh dill

3 tablespoons fat-free buttermilk

1 1/2 tablespoons canola mayonnaise

1 tablespoon finely chopped fresh chives

1/2 teaspoon cider vinegar

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 small garlic clove, grated

10 small to medium Bibb lettuce leaves

1/4 cup thinly sliced radishes

1. Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
2. Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce, asparagus, and radishes evenly between 2 plates; drizzle each serving with about 2 1/2 tablespoons buttermilk mixture.