1. Line a large baking sheet with parchment paper. 
2. Remove crabmeat from shells. Pat excess liquid from crabmeat using paper towels. In a medium bowl, place snow and lump crabmeats; set aside. 
3. 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.  
4. 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. 
5.  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. 
6. Garnish with dill and serve with tzatziki sauce. 
7. 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. 

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.