Lighter Crab Cakes with Greek Yogurt Remoulade

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!