Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Ingredients

• 12 ounces baby carrots 
• 2.5 tablespoons butter 
• 2 teaspoons dijon mustard 
• 2  egg whites lightly beaten
• 0.7 cup less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 8 ounces haricots verts trimmed
• 3 tablespoons mayonnaise light
• 1 pound lump crab meat drained
• 0.8 teaspoon old bay seasoning 
• 1 tablespoon olive oil divided
• 1.5 cups panko bread crumbs divided (Japanese breadcrumbs)
• 0.3 cup onion red finely chopped
• 8 ounces potatoes red quartered
• 0.1 teaspoon salt 
• 3 tablespoons shallots chopped
• 4 medium shallots halved lengthwise
• 2 tablespoons citrus champagne vinegar 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan

Directions

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty.
3. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
4. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray.
5. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
6. Preheat oven to 45
7. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush.
8. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss.
9. Bake at 450 for 20 minutes, turning once. Coat haricots verts with cooking spray.
10. Add haricots verts to vegetable mixture; toss.
11. Bake an additional 10 minutes or until vegetables are tender.
12. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter.
13. Serve with crab cakes and vegetables.