1 lb. lump crab meat or 3 cans 6 oz. lump crab meat
1/3 cup nonfat plain Greek Yogurt
¾ cup whole wheat panko breadcrumbs
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 egg, beaten
1 tsp. hot sauce
3 Tbsp. parsley, chopped
2 Tbsp. canola oil
Lemon wedge (optional)
Dill Dip
½ cup nonfat plain Greek yogurt
1 Tbsp. dried dill weed
2 tsp. fresh lemon juice
Dash of pepper
Wash hands with soap and water. Whisk together 1/3 cup yogurt, egg, mustard, Worcestershire sauce, and hot sauce. Set aside.
In a large bowl, combine crab meat, breadcrumbs, and parsley.
Fold the yogurt mixture into crab meat and form 8 patties.
In a large skillet over medium-high heat, add canola oil. Add crab cakes and cook until golden brown. An estimated 3-5 minutes per side. Squeeze juice from lemon wedge over cakes before serving.
For Dip: Combine yogurt, dill weed, lemon juice, and a dash of pepper. Serve with crab cakes.
Yield: 2 to 4 crab cake servings
Store in an airtight container and refrigerate for up to four days.
![](/sites/default/files/styles/large/public/2024-07/crab_cakes_dill_dip_1200x800.png?itok=CVTxo-bY)
calories: 10
Fat: 0 grams
Sodium: 5 milligrams
Carbohydrates: 1 gram
Added sugar: 0 grams
Fiber: 0 grams
protein: 1 gram