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Lighter Crab Cakes with Greek Yogurt Remoulade
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Description
A light and flavorful crab cake full of moist, tender crab meat and light on the breading, served with tangy yogurt remoulade.
Ingredients
- FOR THE REMOULADE:
- 2 Tablespoons Light Mayonnaise
- 4 Tablespoons Plain Nonfat Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Chopped Fresh Parsley
- 1 whole Scallion, Finely Diced
- ¼ cups Dill Pickle Relish
- 1 Tablespoon Capers, Chopped
- ⅛ teaspoons Ground Cayenne Pepper, Or More, To Taste
- FOR THE CRAB CAKES:
- 1 pound Jumbo Lump Crab Meat
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¾ teaspoons Old Bay Seasoning
- ½ whole Red Bell Pepper, Diced
- 1 whole Scallion Diced
- ½ cups Panko Bread Crumbs
- ¼ teaspoons Sea Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Combine the ingredients for the remoulade in a small bowl. Refrigerate until ready to serve.
Pick over the crab meat for any pieces of cartilage and shell. Mix the remaining crab cake ingredients in a large bowl. Divide and shape into 8 patties; a 1/3 cup dry measuring cup works well for this. Place patties on plate and refrigerate for 30 minutes before cooking.
Cook patties either in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, or bake in a preheated 400ºF oven on a lightly greased cookie sheet for 16 minutes, flipping each patty halfway through cooking. Serve with yogurt remoulade.
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