Generally, I think mayonnaise is probably one of the more disgusting condiments one can eat. To me, it's not flavor enhancing like mustard, not vinegar-y like ketchup. It adds fat, which butter or olive oil can easily do. I think the consistency is gross, and it is generally. just. gross.
But lately, I've been experimenting with substituting greek yogurt instead. Greek yogurt has tons of protein, loads more flavor, less fat, and generally is a better choice (says the self-proclaimed mayo hater). However, cooking with it here made me nervous. Would it help the crab cakes bind? Would it make them dry or cakey? Luckily, these crab cakes turned out great. Inspired by a 1 lb can of real crab meat that I found at Trader Joe's for $8.99, this recipe turned out great and was the perfect balance of decadent but light for a sunny Sunday brunch. Those who know me will see this line coming, but next time, I will top each with a poached egg for Crab Cakes Benedict. Yum.
For the crab cakes (makes about 8):
- 1 lb real crab meat. If you can get jumbo crab, all the better for you, but I just used this inexpensive kind
- 1 large egg, beaten
- 2 tbsp greek yogurt
- 1 tbsp fresh chopped parsley
- 1 tbsp worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 finely minced shallot
- 2 tbsp seafood seasoning (I used old bay)
- 1/4 cup unseasoned bread crumbs or crushed up Ritz Crackers
- Salt and Pepper, about 1 tbsp for the pepper and salt to taste.
- Vegetable or Canola Oil, for the pan
First, combine all of the ingredients except for the crab and the bread crumbs. It should look something like this:
Then, dump in the crab meat and using a spatula, mix it gently so that it is coated with the liquid mixture, but not completely torn apart into shreds. Afterwards, add in the breadcrumbs and gently fold in.
Using your hands, fold these gently into patties, about 2oz in size, or the size of a puck that will comfortably fit into your palm. Heat up vegetable or canola oil in a cast iron pan. Once hot, gently place the crab cakes in one by one. Let cook until brown, about 5 minutes on each side. Once done, transfer to a plate and keep warm in an oven heated up to 200 degrees. Serve on top of a salad, with a lemon vinaigrette and extra lemon wedges.