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!

Yield: 6 Servings Cooking Time: 25 Minutes Difficulty: Easy


  1. In a large bowl combine the egg whites, Dijon, yogurt, lemon zest and Worcestershire sauce. Mix well.
  2. Add the bread crumbs, chives and crab to the wet ingredients, season with salt and pepper and lightly toss until everything is just combined.
  3. Divide the mixture into six and shape the crab cakes into round disks. Cover the formed crab cakes and chill in the refrigerator.
  4. Meanwhile prepare the mustard sauce by combining the Dijon, yogurt, hot sauce and capers in a small bowl. Cover and Chill.
  5. 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.


Measuring Cups
Measuring Spoons
Mixing Bowl
Sauté Pan


  • 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