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