Crab Cakes (Mayo Free)

Yield: Makes 6 servings
Active Time: 30 minutes
Total Time: 40 minutes

For the seafood lover that doesn't like mayonnaise. I substitute Plain Greek Yogurt for the same texture without the mayo.

1/4 cup plain Greek Yogurt
2 scallions, thinly sliced
1 large egg, lightly beaten
2 teaspoons fresh lemon juice plus wedges for garnish
2 teaspoons Old Bay Seasoning
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs),
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1/4 cup olive oil

Whisk first 5 ingredients in a medium bowl. Add crab, fold gently to blend. Stir in 3/4 cup panko, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes to firm up.

Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Serve with lemon wedges.


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