Crab Cakes with Tzatziki Sauce
Snow crab adds a sweet flavor to these patties and helps bind together the juicy pieces of lump crab with a minimum amount of bread crumbs.
Recipe - Indianapolis, IN - Broad Ripple
Crab Cakes with Tzatziki Sauce
Prep Time60 Minutes
Servings8
Cook Time16 Minutes
Calories190
Ingredients
1¾ to 2¼ lb. snow crab clusters (4 to 6 clusters), thawed if frozen
1 (8-oz.) container refrigerated wild-caught, ready-to-eat lump crabmeat, well drained
1 Fresh Thyme organic large egg, beaten
¼ cup plain whole milk Greek yogurt
2 Tbsp. thinly sliced green onions
1 Tbsp. finely chopped fresh dill, plus more for garnish
2 tsp. fresh lemon juice
1½ tsp. Fresh Thyme organic Dijon mustard
½ tsp. Old Bay seasoning
4 Tbsp. plain panko bread crumbs
4 Tbsp. Fresh Thyme canola oil, divided
Refrigerated tzatziki sauce, for serving
Directions
- Line a large baking sheet with parchment paper.
- Remove crabmeat from shells. Pat excess liquid from crabmeat using paper towels. In a medium bowl, place snow and lump crabmeats; set aside.
- In a large bowl, whisk egg, yogurt, green onions, 1 Tbsp. dill, lemon juice, Dijon mustard, and Old Bay seasoning. Whisk in bread crumbs. Add crabmeats; gently stir just until combined.
- Using about ⅓ cup crab mixture for each crab cake, gently form mixture into 8 (¾-inch-thick) patties. Place on prepared baking sheet; loosely cover with plastic wrap and refrigerate for 1 to 4 hours or until slightly firm.
- In a large nonstick skillet, heat 2 Tbsp. oil over medium. Add half of the crab cakes; cook 3 to 4 minutes or until bottom is golden brown. Flip and cook 3 to 4 minutes more or until golden brown and crab cakes reach 145°F. Drain crab cakes on paper towels. Carefully wipe skillet clean with paper towels. Repeat using remaining 2 Tbsp. oil and crab cakes.
- Garnish with dill and serve with tzatziki sauce.
- To air-fry crab cakes: Working in batches place crab cakes in an air-fryer basket lightly coated with Fresh Thyme olive oil cooking spray. Spray tops of crab cakes. Air-fry at 400°F for 3 to 5 minutes or until cakes are lightly golden and reach 145°F. Keep finished cakes warm on a baking sheet in a 200°F oven until others are ready to serve.
Nutritional Information
Each serving contains: 190 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 140 mg cholesterol, 860 mg sodium, 2 g carbohydrates, 0 g fiber, 1 g sugar, 23 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 6% potassium.
60 minutes
Prep Time
16 minutes
Cook Time
8
Servings
190
Calories
Shop Ingredients
Makes 8 servings
Wild Caught Snow Crab Clusters (previously Frozen) - 1 Pound
Sale
$6.99 avg/ea was $17.99 avg/ea$6.99/lb
Snow Crab Meat - 8 Ounce
$15.99$2.00/oz
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
Chobani Whole Milk Plain Greek Yogurt - 32 Ounce
$6.99$0.22/oz
Green Onions - 1 Each
$0.99
Fresh Thyme Organic Dill - 0.75 Ounce
Sale
$1.99 was $2.50$2.65/oz
Lemons - 1 Each
$0.99
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Old Bay Seasoning For Seafood, Poultry, Salads, Meats - 6 Ounce
$5.99$1.00/oz
Vigo Plain Panko Bread Crumbs - 8 Ounce
$2.79$0.35/oz
Fresh Thyme Expeller Pressed Canola Oil - 32 Fluid ounce
$4.99$0.16/fl oz
La Terra Fina Tzatziki With Feta - 10 Ounce
$5.49$0.55/oz
Nutritional Information
Each serving contains: 190 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 140 mg cholesterol, 860 mg sodium, 2 g carbohydrates, 0 g fiber, 1 g sugar, 23 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 6% potassium.
Directions
- Line a large baking sheet with parchment paper.
- Remove crabmeat from shells. Pat excess liquid from crabmeat using paper towels. In a medium bowl, place snow and lump crabmeats; set aside.
- In a large bowl, whisk egg, yogurt, green onions, 1 Tbsp. dill, lemon juice, Dijon mustard, and Old Bay seasoning. Whisk in bread crumbs. Add crabmeats; gently stir just until combined.
- Using about ⅓ cup crab mixture for each crab cake, gently form mixture into 8 (¾-inch-thick) patties. Place on prepared baking sheet; loosely cover with plastic wrap and refrigerate for 1 to 4 hours or until slightly firm.
- In a large nonstick skillet, heat 2 Tbsp. oil over medium. Add half of the crab cakes; cook 3 to 4 minutes or until bottom is golden brown. Flip and cook 3 to 4 minutes more or until golden brown and crab cakes reach 145°F. Drain crab cakes on paper towels. Carefully wipe skillet clean with paper towels. Repeat using remaining 2 Tbsp. oil and crab cakes.
- Garnish with dill and serve with tzatziki sauce.
- To air-fry crab cakes: Working in batches place crab cakes in an air-fryer basket lightly coated with Fresh Thyme olive oil cooking spray. Spray tops of crab cakes. Air-fry at 400°F for 3 to 5 minutes or until cakes are lightly golden and reach 145°F. Keep finished cakes warm on a baking sheet in a 200°F oven until others are ready to serve.