Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat, picked over
- 3 Tablespoons dijon mustard
- 1/3 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 2 teaspoons Old Bay Seasoning
- 1 Tablespoon lemon juice
Roasted Red Pepper Yogurt Sauce:
- 1 cup full fat greek yogurt
- 1 cup roasted red peppers
- 3 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F and line a large baking sheet with aluminum foil (grease with cooking spray) or parchment paper.
- In a large bowl, add all ingredients for crab cakes and mix by hand or with a large fork so the crab maintains its shape.
- Form crab cake mixture into 8 large patties, squeezing between your hands to bind cake and let any excess liquid drain.
- Place on lined baking sheet and bake in oven for 20 minutes or until golden brown.
- Meanwhile, in a medium bowl, add all ingredients for yogurt sauce and with a hand blender, blend until combined and only small pieces left visible. (Can use a food processor or blender if you do not have a hand blender). Set aside.
- Place crab cake on a bed of lettuce and top with yogurt sauce.
Nutrition
- Serving Size: 1 Crab Cake