Crab Cakes with Yogurt, Lemon and Caper Sauce

Crab Cakes with Yogurt, Lemon and Caper Sauce

  • Prep: 3 hr
  • Cook Time: 8 min
  • Total: 3 hr 8 min
  • Serving: Makes about 24 crab cakes

The secret is in the sauce; substituting half of the mayonnaise for Greek yogurt makes the Caper sauce much lighter and adds a pleasant tang.  


  • For the sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1-1/2 tablespoons fresh lemon juice
  • 1/2 cup drained capers, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh chives
  • Sprinkle of salt and pepper
  • For the Crab Cakes:
  • 1-1/2 pounds crabmeat
  • 1 cup plus 2 1/2 cups fresh breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup spicy brown mustard
  • 1/4 cup mayonnaise
  • 1 large egg, beaten to blend
  • 2 teaspoons Old Bay seasoning
  • Sprinkle of salt and pepper
  • 1/2 cup or more vegetable oil (for frying)


  1. To make the Caper sauce, whisk together the mayonnaise, yogurt, oil, lemon juice, capers, parsley, chives and the salt and pepper in a large bowl and then place, covered, in the refrigerator to chill until serving.
  2. To make the crab cakes, place the crabmeat, 1 cup of the breadcrumbs, the parsley, mustard, mayonnaise, egg and seasoning into a large bowl and mix with a fork to combine.
  3. Place the remaining breadcrumbs in a shallow bowl and set aside.
  4. Using your hands or an ice-cream scoop, form the crab mixture into small rounded patties and then dip into the breadcrumbs and place on a large plate. Continue until all of the crab mixture has been used up, then cover the plate of patties and refrigerate for at least 3 hours.
  5. In a medium-sized sauté pan, heat the oil over medium-high heat until hot but not smoking. Fry the crab cakes for 4 minutes per side and then transfer to a serving plate along with the caper sauce. Serve immediately.


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