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. Ingredients 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 Preparation 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 wedge