I fell in love with crab cakes on one of my trips to Baltimore, and believe me when I say that they know how to make good crab cakes in Baltimore!!! Although they look very sturdy, a good crab cake is delicate and may fall apart when you bite into it with a fork.
As I have mentioned before, I am not a fan of mayonnaise! One of the best alternatives for mayo is Greek yogurt and it works fabulously in crab cakes. It makes a great binder and adds a great tang to any recipe.
Crab Cake Recipe
1/2 cup Greek yogurt
1 large egg
1 tbs Dijon mustard
1 tbs Worcestershire sauce
1 tbs Old Bay seasoning
1/2 cup Panko breadcrumbs
1 lb Jumbo Lump crab meat
1/2 tbs hot sauce of your choice
Salt and Pepper to taste
Sauce for Crab Cakes
4 tbs of Greek yogurt
1/2 tbs Old Bay seasoning
1 tsp Worcestershire sauce
Combine yogurt, egg, dijon mustard, Worcestershire sauce and hot sauce in a bowl until smooth. In another bowl, combine crab meat, bread crumbs, old bay and salt and pepper. Gently fold in the wet mixture and fold until just combine. Do not over over mix the crab mixture. Once completely combined, form your crab cakes, about 1/3 cup worth of mixture in the shape of a hockey puck. You should have about 8 crab cakes. Once all of the crab cakes are formed, place in the refrigerator for about 2 hours, do not cook immediately.
When you take the crab cakes from the fridge, using a non-stick skillet add a few tablespoons of canola oil to the pan and bring to a med-high heat. Place the crab cakes in the pan and cook until golden brown on each side, about 3 minutes per side. Do not over crowd the pan and make sure that the crab cakes are not touching. Be very gentle with the crab cakes, there is not a lot of binder so they may fall apart if you handle them too much.
For the sauce, combine the remaining yogurt, Old Bay and Worcestershire sauce and mix until mixture is smooth. You can serve the crab cakes with the sauce directly on top or to the side.
I hope you enjoy this recipe as much as I did!
TheClassyDish 