Crab Cakes | Food | Illinois Extension | UIUC

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)
• ½ cup nonfat plain Greek yogurt
• 1 Tablespoon dried dill weed
• 2 teaspoons 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.