Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 egg, lightly beaten

  3. 2 teaspoons Dijon mustard

  4. 1 teaspoon Worcestershire sauce

  5. 1 tablespoon fresh lemon juice

  6. Dash hot sauce

  7. 1/2 teaspoon crab boil seasoning (recommended: Old Bay)

  8. 1/2 cup finely chopped red bell pepper

  9. 1 scallion, including green top, finely chopped

  10. 1 pound lump crab, picked over for cartilage

  11. 3/4 cup dry bread crumbs

  12. 1/4 teaspoon salt

  13. Freshly ground black pepper

  14. Smarter Tartar Sauce, recipe follows

  15. 6 tablespoons nonfat plain yogurt

  16. 2 tablespoons mayonnaise

  17. 1 scallion, finely chopped

  18. 1/4 cup finely chopped sour pickles

  19. 1 tablespoon chopped capers

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

  2. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

  3. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

  4. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

  5. Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

  6. Yield: 3/4 cup


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