Crab Cakes

Ingredients

  • 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 Tablespoons Dijon mustard

  • 1 Tablespoon Worcestershire sauce

  • 1 egg, beaten

  • 1 teaspoon hot sauce

  • 3 Tablespoons parsley, chopped

  • 2 Tablespoons canola oil

  • Lemon wedge (optional)

Dill Dip  

  • ½ cup nonfat plain Greek yogurt 

  • 1 Tablespoon dried dill weed 

  • 2 teaspoons fresh lemon juice  

  • Dash of pepper  

Directions

  1. Wash hands with soap and water. Whisk together 1/3 cup yogurt, egg, mustard, Worcestershire sauce, and hot sauce. Set aside.  

  1. In a large bowl, combine crab meat, breadcrumbs, and parsley.  

  1. Fold the yogurt mixture into crab meat and form 8 patties.  

  1. 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. 

Store in an airtight container and refrigerate for up to four days. 

Total Time
45 min
Prep Time
5 min
Servings
4
Nutrition Facts

per 2 crab cakes and 2 Tablespoons dip: 
Calories: 240

Fat:10 g

Sodium: 850 mg

Carbohydrates: 13 g

Added Sugar: 0 g

Dietary Fiber: 0 g

Protein: 26 g