Crab Cakes with Yogurt, Lemon and Caper Sauce

Crab Cakes with Yogurt, Lemon and Caper Sauce

SheKnows
  • 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.  

Ingredients

  • 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)

Directions

  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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