Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Now that Ben is born, I am trying to cook dinner at home each night. While last week consisted of our "staple" recipes, this week we're trying some new ones. On Saturday, we made Crab Cakes with Roasted Vegetables and Tangy Butter Sauce from the April 2008 Cooking Light issue.

The recipe turned out to be very good, unlike our recent mascarpone polenta disaster.

However, the amount of dishes generated was more than usual, and it is probably better for when we have more than 2 adults eating the meal. Given that the crab alone was $16, we will make this again, but likely only once in a while.