Best Crab Cakes with Lemon-Dill Sauce
Quick and easy crab cakes made with greek yogurt and a lemon-dill sauce to complement them! The crab cakes alone are fabulous and the sauce with them will make you go WOW!
Ingredients
- 1 lb lump crabmeat
- 3 tablespoons diced sweet red pepper
- 3 scallions finely chopped
- 1/2 cup + 2 tablespoons Italian style bread crumbs divided
- 1/4 cup greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 egg white
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon Sriracha sauce
- 1-2 tablespoons olive oil
Lemon-Dill Sauce
- 1/4 cup plain greek yogurt
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 clove garlic minced
Instructions
- In a large bowl, add crabmeat, sweet red pepper, scallions, 1/4 cup bread crumbs, greek yogurt, mustard, lemon juice, egg white, seasonings, and Sriracha sauce.
- Mix ingredients with washed hands or a wooden spoon.
- Depending on the desired size, form into 6-8 patties.
- Transfer patties to a plate and refrigerate for 20 minutes.
- (While patties are in the fridge, prepare lemon-dill sauce.)
- In a large non-stick skillet, heat olive oil on medium heat.
- In two separate batches cook patties for 3-4 minutes, flip, and cook another 2-3 minutes. Crab cakes should be golden brown.
- Garnish with fresh or dried dill (optional)
Lemon-Dill Sauce
- Add all ingredients to a medium bowl and whisk together until well incorporated.
- Refrigerate until ready to serve.
- Serve on top of crab cakes or on the side. Either way, your crab cakes will be lovely!
Notes
The nutrition facts label includes the lemon-dill sauce. 1 serving includes 1 crab cake with about 1 tablespoon of sauce.
Recipe adapted from Deen Brothers Lighter Crab Cakes