Our irresistibly tangy lemon dill yogurt sauce bursts with rich flavors and complements the dish perfectly. Greek yogurt is the sauce’s main cream component, which gives it far fewer calories than most other crab cake sauces. Dig into the crispy, fluffy texture of our Crab Cakes with Lemon Dill Yogurt Sauce!
1/3 cup flour
2 (6 ounce) cans lump crab meat
1/3 cup diced red bell pepper
3/4 cup whole wheat breadcrumbs, divided
2 large eggs, beaten, divided
1/4 cup chopped chives
1/3 cup finely chopped celery
1 heaping tablespoon finely chopped cilantro or parsley
1/2 teaspoon kosher or sea salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 cup plain (nonfat) Greek yogurt
2 tablespoons lemon juice
1/4 teaspoon kosher or sea salt
2 tablespoons chopped fresh dill
Combine crab meat, half the breadcrumbs, bell pepper, half the beaten eggs, celery, salt, paprika, cayenne pepper, chives, and cilantro/parsley together and form 8 equal sized balls. Flatten into crabcake-sized disks and smooth the edges for each.
Place remaining beaten egg in one dish, remaining half cup breadcrumbs in another, and flour in another dish. Dip a crabcake into the flour, then the egg, and finally the breadcrumbs.
Place a pan over medium heat with one tablespoon of the olive oil. Allow oil to warm until it is shimmering, about a minute.
Place 4 of the crabcakes in the pan. Cook until crisp on the bottom, for about 3 to 4 minutes, and flip and cook on the other side for an additional 4 minutes until golden crisp. Place on paper towel lined plate. Repeat with second batch. Top with sauce or serve it on the side.
Serving Size: 2 cakes
Total Fat: 13g
Saturated Fat: 2g