These Crabby Cakes are a must-try Twice As Good dish! This fun twist on our favorite crustacean is sure to be a big hit at your house! We hope all of your curstacean creations are Twice as Good!
Crabby Cakes with Mustard Sauce
6 Servings
25 Minutes
Easy
Directions:
- In a large bowl combine the egg whites, Dijon, yogurt, lemon zest and Worcestershire sauce. Mix well.
- Add the bread crumbs, chives and crab to the wet ingredients, season with salt and pepper and lightly toss until everything is just combined.
- Divide the mixture into six and shape the crab cakes into round disks. Cover the formed crab cakes and chill in the refrigerator.
- Meanwhile prepare the mustard sauce by combining the Dijon, yogurt, hot sauce and capers in a small bowl. Cover and Chill.
- Heat the olive oil over medium heat in a large sauté pan. Cook each side of the crab cakes for 3-4 minutes or until they are golden brown. Serve with mustard sauce and lemon wedges.
Equipment:
Measuring CupsMeasuring Spoons
Mixing Bowl
Spatula
Sauté Pan
Ingredients:
- 2 Egg Whites
- 2 tablespoons Dijon Mustard
- ¼ cup Plain Greek Yogurt
- ½ teaspoon Lemon Zest
- 1 tablespoon Worcestershire Sauce
- ½ cup Plain Bread Crumbs
- 2 tablespoons Chopped Chives
- 1 pound Jumbo Lump Crab
- Salt and Pepper
- ¼ cup Olive Oil
- Lemon Wedges, for garnish
Mustard Sauce:
- 2 tablespoons Dijon Mustard
- ¼ cup Plain Greek Yogurt
- 4 drops Hot Sauce (such as Tabasco)
- 1 tablespoon Capers
