Serves 2
Crab Cake Ingredients:
¼ cup extra virgin olive oil
¾ lb. (12 ounces) lump crab meat
¼ red onion, minced
2 stalks of celery, minced
1 teaspoon Dijon mustard
2 tablespoons plain Greek yogurt
1 egg
1 ½ teaspoons old bay seasoning
1/3 cup panko breadcrumbs
Sauce Ingredients:
1 cup plain Greek yogurt
1 teaspoon mustard
Zest of 1 lemon
1 spring fresh thyme
1 teaspoon black pepper
How to cook:
- For the sauce, combine all ingredients in a bowl and refrigerate until dinner time.
- For the crab cake, combine all ingredients except olive oil in a bowl and mix gently to combine, without breaking up the crab too much. Shape into a golf-sized ball and chill until ready to cook.
- Put a non-stick large pan over medium heat and pour olive oil. Flatten crab cakes and cook each side for 5 minutes or until golden brown.
- Serve crab cakes with yogurt sauce and vegetables as a side dish.