A springtime take on the classic crab cake

As the weather gets warmer, I cook lighter. And in the Husband’s taxonomy of food, crabcakes are relatively light. So I thought I’d employ of couple of seasonal stars — peas and radishes — to put a spring spin on them.

If you’ve shopped for fresh crabmeat, you know it’s almost unaffordably pricey — and that pasteurized refrigerated crabmeat isn’t much cheaper. To stretch the crab, I settled on boiled shrimp, which are not astronomically expensive.

As this is the season for fresh peas, I added some to the mix. They add a little crunchy pop to the texture of the cakes.

Peas are packed with protein, fiber and micronutrients.

If you find fresh peas at the farmer’s market, scoop them up. But remember that the sugar in fresh peas starts turning to starch the minute they’re harvested, so be sure to bring them home, shell them and boil them right away.

Frozen peas are also fine.

I seasoned the crab cakes with tarragon, but if you’re not a fan, substitute dill, chives or parsley.

The cakes are topped with a peppery cream flavored by both horseradish and red radishes, which add a little kick to the bland shellfish. The sour cream is a moist and tangy complement to the panko crust.

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows.