Crab Cakes



After being asked many times to post my crab cake recipe, I am finally getting around to it! The fresh parsley and dill that's overflowing from my herb garden were great inspiration as well. I love crab cakes when you can see huge chunks of crab meat, so be gentle in preparing them so the meat doesn't fall apart! I also provided my version of tartar sauce to serve with your cakes. I understand not everyone is obsessed with sriracha, so feel free to leave it out if your not into the spice! Enjoy!



Serves 4-6

Sriracha Tartar Sauce

  • 2/3 cup plain non-fat Greek yogurt
  • 1 Tbsp sriracha
  • 1 Tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp Frank's hot sauce
  • 1 tsp fresh dill, chopped finely
  • 1/2 Tbsp fresh parsley, chopped finely

Crab Cakes

  • 1 Tbsp olive oil
  • 1 lb fresh lump crab meat
  • 1/2 cup whole wheat bread crumbs
  • 1 egg
  • 3 Tbsp plain non-fat Greek yogurt
  • 1 Tbsp fresh parsley, chopped
  • 1/2 Tbsp Old Bay or Creole seasoning
  • 1 tsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • Sprinkle salt and pepper


    In a bowl mix the egg, yogurt, parsley, seasoning, mustard, Worcestershire, salt and pepper. Fold in the bread crumbs and lump crab meat, trying not to break apart any of the crab. Form into 6 cakes and place them on a plate. To keep them from falling apart when cooking, cover and refrigerate cakes for at least 1 hour. Heat the oil in a skillet over medium heat. Cook the crab cakes for about 6-8 minutes on each side, flipping only once. For the tartar sauce mix all ingredients together until smooth. Refrigerate while cooking the crab cakes.