Light, golden, and delicious, this Crab Cake is packed with fresh flavors! A blend of herbs and veggies mixes with a spicy yogurt sauce that will delight the tastebuds.
The crab cake is a uniquely east coast favorite very popular around the Chesapeake Bay area. Typically made with crab meat, bread crumbs, mayonnaise, and mustard. Well I’m about to break the rules. With this fresh version, when you think crab cake you might just start thinking Midwest.
When it comes to crab cakes the star should be the crab and all I could taste was the mayo. I’m not a mayo hater by any means. I just do not like the taste it leaves behind when cooked. So, I turned to my garden for some inspiration. I threw out everything except the crab meat mixed in fresh herbs, veggies, spices, and absolutely no mayo.
What is left is a light and delicate crab crab filled with subtle flavors. Intrigued yet? Then let’s start cooking!
Let me repeat, the star of the crab cake should be the crab! Do not buy canned minced crab meat for this recipe. Fresh lump crab meat from the butcher section will give you delightful chunks of crab in every bite. The veggies and herbs are meant to complement not override the crab so stick with veggies that break down, like onions and mild peppers.
Throw out the tarter sauce! This yogurt sauce is spicy, yet fresh. Creamy, yet has substance. that holds up. Flavorful without those pickle chunks that texturely are not all that pleasing. Not just for fish, or fish cakes. This sauce could just as easily be a great veggie and chip dip! There’s really no shame in dipping a finger or two in it. It’s that good.
If you liked this recipe, you might want to try:
- Savory Fish and Mushroom Orzo
- Nut Crusted Tilapia
- Grilled Halibut & Peach and Pepper Salsa
- Andouille Baked Cod
- 1 cup Greek yogurt
- 1 scallion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun Seasoning*
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/2 cup white onion, chopped
- 1/4 cup red pepper, diced
- 6 tablespoons butter, divided
- 1/2 cup panko crumbs
- 1/2 teaspoon celery salt
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/4 cup parsley, chopped
- 1 egg, beaten
- 1 pound crabmeat
- Lemon wedges, optional
In a small bowl mix the yogurt sauce and refrigerate until ready to use.
In a large skillet, sauté the onion and peppers in 3 tablespoons butter till onions are translucent. Transfer to a medium bowl.
Wipe the skillet out with paper towels to use later.
Add the panko, celery salt, paprika, Worcestershire sauce, parsley, and 1/2 cup of the yogurt sauce to the onion and pepper mixture; stir to blend.
Mix in the crab meat and egg. Do not overmix.
This is a key step! You want your crab cake mixture nice and cold before you shape into cakes. Refrigerate the mixture for 30 minutes to avoid the cakes falling apart.
Shape into 8 cakes, but do not pack your mounds too tightly. If you are making crab cakes as an appetizer for a party, shape into 24 to 26 mini crab cakes.
Melt the remaining 3 tablespoons of butter in the skillet. Add the crab cakes and cook 3-4 minutes on each side, or until golden brown.
Serve with the remaining spicy yogurt sauce on the side.
*I am a huge fan of Cedar Oak Farms Cajun Seasoning. If you are using COFarms blend you do not need anymore seasoning. This blend is packed with flavor and delivers that beautiful sweet heat. If you are using any other blend you might need to season with salt and pepper.