Lighter Crab Cakes with Greek Yogurt Remoulade Recipe

Name: Lighter Crab Cakes with Greek Yogurt Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Light Mayonnaise; 4 Tablespoons Plain Nonfat Greek Yogurt; 1 Tablespoon Dijon Mustard; 1 Tablespoon Chopped Fresh Parsley; 1 whole Scallion, Finely Diced; 1/4 cups Dill Pickle Relish; 1 Tablespoon Capers, Chopped; ⅛ teaspoons Ground Cayenne Pepper, Or More, To Taste; 1 pound Jumbo Lump Crab Meat; 1 Tablespoon Freshly Squeezed Lemon Juice; 3/4 teaspoons Old Bay Seasoning; 1/2 whole Red Bell Pepper, Diced; 1 whole Scallion Diced; 1/2 cups Panko Bread Crumbs; 1/4 teaspoons Sea Salt; 1/4 teaspoons Freshly Ground Black Pepper

Servings: persons

2 Tablespoons Light Mayonnaise
4 Tablespoons Plain Nonfat Greek Yogurt
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Fresh Parsley
1 whole Scallion, Finely Diced
1/4 cups Dill Pickle Relish
1 Tablespoon Capers, Chopped
⅛ teaspoons Ground Cayenne Pepper, Or More, To Taste
1 pound Jumbo Lump Crab Meat
1 Tablespoon Freshly Squeezed Lemon Juice
3/4 teaspoons Old Bay Seasoning
1/2 whole Red Bell Pepper, Diced
1 whole Scallion Diced
1/2 cups Panko Bread Crumbs
1/4 teaspoons Sea Salt
1/4 teaspoons Freshly Ground Black Pepper

1
Combine the ingredients for the remoulade in a small bowl.
2
Refrigerate until ready to serve.
3
Pick over the crab meat for any pieces of cartilage and shell.
4
Mix the remaining crab cake ingredients in a large bowl.
5
Divide and shape into 8 patties; a 1/3 cup dry measuring cup works well for this.
6
Place patties on plate and refrigerate for 30 minutes before cooking.
7
Cook patties either in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, or bake in a preheated 400 degrees F oven on a lightly greased cookie sheet for 16 minutes, flipping each patty halfway through cooking.
8
Serve with yogurt remoulade.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Light Mayonnaise, 4 Tablespoons Plain Nonfat Greek Yogurt, 1 Tablespoon Dijon Mustard, 1 Tablespoon Chopped Fresh Parsley, and more.

Yes, Lighter Crab Cakes with Greek Yogurt Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lighter Crab Cakes with Greek Yogurt Remoulade

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