CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP is a delightful way to enjoy fresh lump crab meat. This recipe offers delicious and crispy crab cakes made with high-quality ingredients and served with a zesty dip that elevates the flavors. Picture golden-brown patties, perfectly seasoned, and a tangy yogurt dip that makes every bite a treat. Whether you’re serving them as an appetizer or a main course, these crab cakes will surely impress anyone who tries them.

Why You’ll Love This CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

This recipe is not only simple but also incredibly satisfying. Here are a few reasons why you’ll love it:

It features fresh lump crab meat, ensuring each bite is full of flavor.
The spicy lemon yogurt dip adds a refreshing zing that perfectly complements the rich crab cakes.
It’s a gluten-free option, making it suitable for various diets.
Quick to prepare, you can have these on your table in just over an hour.
They are versatile; serve them as appetizers or as a main dish paired with salads.
This homemade crab cakes with dip are sure to impress your guests at any gathering.
Perfect for meal prep, you can make them ahead and simply reheat.

Ingredients for CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

Gather these items:

2 large eggs
4 finely chopped green onions (about ½ cup)
1 finely diced celery stalk (about ⅓ cup)
1 tablespoon finely chopped fresh parsley
3 tablespoons plain Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 ½ teaspoons Old Bay Seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
2 to 4 tablespoons dry breadcrumbs (divided)
1 pound lump crab meat, picked over to remove shells
½ cup Panko breadcrumbs
¼ cup canola oil or grapeseed oil (or similar neutral cooking oil)
½ cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce (optional)
½ tablespoon chopped fresh parsley, cilantro, or basil (optional)

How to Make CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP Step-by-Step

Step 1: To keep the crab cakes warm between batches, preheat your oven to 250°F (120°C).
Step 2: In a large bowl, beat the eggs thoroughly. Add finely chopped green onions, diced celery, parsley, Greek yogurt or mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, kosher salt, freshly ground pepper, cayenne pepper, and 2 tablespoons of the dry breadcrumbs. Stir everything together until well combined.
Step 3: Gently fold in the lump crab meat, taking care not to break up the lumps to keep the texture intact.
Step 4: Check the mixture’s consistency; if it feels too wet to form patties, gradually add 1 to 2 more tablespoons of dry breadcrumbs until it holds together well.
Step 5: Spread the Panko breadcrumbs into a wide, shallow bowl for coating the crab cakes.
Step 6: Shape the crab mixture into 8 evenly sized patties. Lightly coat each patty in the Panko breadcrumbs, then place them onto a parchment-lined baking sheet. Refrigerate the patties for 30 minutes to help them firm up.
Step 7: Combine the nonfat Greek yogurt, lemon juice, Dijon mustard, pinch of kosher salt, hot sauce (optional), and chopped fresh herbs in a small bowl. Mix well and refrigerate until ready to serve.
Step 8: Line a large plate with paper towels and set it near your stove. Heat 2 tablespoons of your chosen oil in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully place the crab cakes in the skillet in a single layer, ensuring they don’t touch. Cook each side for 3 to 4 minutes until golden brown and crisp. Transfer the cooked crab cakes to the paper towel-lined plate to drain excess oil.
Step 9: Repeat cooking for the remaining crab cakes, transferring cooked ones to the preheated oven to keep warm. Serve warm with the prepared dipping sauce for an irresistible appetizer or main dish.

Pro Tips for the Best CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

Keep these in mind:

Use fresh crab meat for the best flavor. Frozen crab can work in a pinch, but fresh is always preferable.
Chill the patties before frying to help them hold together better.
For a spicier kick, adjust the amount of cayenne pepper in the mixture.
Make sure the oil is hot enough before adding the crab cakes to achieve a crispy outside.
This recipe uses the pan-frying method, which allows for a delicious crust.

Best Ways to Serve CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

Here are some great serving ideas:

Pair with a light salad for a complete meal.
Serve with spicy lemon dip for seafood to enhance the flavors.
Offer various dipping sauces alongside, like classic tartar sauce or a spicy yogurt dip for crab cakes.

CRAB CAKES RECIPE with Spicy Lemon Yogurt Dip to Savor - CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP - main visual representation

How to Store and Reheat CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

To store, place the cooked crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warm. This method helps maintain their crispness. Meal prep is easy with these crab cakes, making them a great option for busy weeks.

Frequently Asked Questions About CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP

What’s the secret to perfect CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP?

The secret lies in using fresh lump crab meat and ensuring the mixture isn’t overworked. This keeps the crab cakes light and fluffy while maintaining their shape during cooking.

Can I make CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP ahead of time?

Absolutely! You can prepare the crab cakes ahead of time and refrigerate them before cooking. Just ensure to keep them chilled until you’re ready to fry them.

How do I avoid common mistakes with CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP?

Avoid overmixing the crab mixture and ensure your oil is hot enough before frying. This will help create a golden crust without absorbing too much oil.

Variations of CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP You Can Try

Experiment with these variations:

Add different herbs like dill or tarragon for a unique flavor profile.
Incorporate different spices to switch up the heat level.
Try serving the crab cakes with a crab cakes recipe with yogurt sauce for a creamy twist.
Consider a vegetarian option by substituting crab with chickpeas or zucchini.

CRAB CAKES RECIPE with Spicy Lemon Yogurt Dip to Savor - CRAB CAKES RECIPE, SPICY LEMON YOGURT DIP - additional detail

For more delicious recipes, check out our Slow Cooker Tuscan Chicken Meatballs or Spinach Artichoke Dip. If you’re interested in meal prep, our Healthy Crockpot Recipes are perfect for busy weeks!

CRAB CAKES RECIPE with Spicy Lemon Yogurt Dip to Savor

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Author: Margaret
Total Time: 1 hour 10 minutes
Yield: 8 crab cakes 1x
Diet: Gluten Free

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Description

Delicious and crispy crab cakes made with lump crab meat, fresh herbs, and a perfectly balanced seasoning blend. These golden patties are pan-fried to perfection and served with a tangy yogurt-based dipping sauce. A classic appetizer or main course that’s quick to prepare and sure to impress.

Ingredients

Scale

2 large eggs
4 finely chopped green onions (about ½ cup)
1 finely diced celery stalk (about ⅓ cup)
1 tablespoon finely chopped fresh parsley
3 tablespoons plain Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 ½ teaspoons Old Bay Seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
2 to 4 tablespoons dry breadcrumbs (divided)
1 pound lump crab meat, picked over to remove shells
½ cup Panko breadcrumbs
¼ cup canola oil or grapeseed oil (or similar neutral cooking oil)
½ cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce (optional)
½ tablespoon chopped fresh parsley, cilantro, or basil (optional)

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Instructions

To keep the crab cakes warm between batches, preheat your oven to 250°F (120°C).
In a large bowl, beat the eggs thoroughly. Add finely chopped green onions, diced celery, parsley, Greek yogurt or mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, kosher salt, freshly ground pepper, cayenne pepper, and 2 tablespoons of the dry breadcrumbs. Stir everything together until well combined.
Gently fold in the lump crab meat, taking care not to break up the lumps to keep the texture intact.
Check the mixture’s consistency; if it feels too wet to form patties, gradually add 1 to 2 more tablespoons of dry breadcrumbs until it holds together well.
Spread the Panko breadcrumbs into a wide, shallow bowl for coating the crab cakes.
Shape the crab mixture into 8 evenly sized patties. Lightly coat each patty in the Panko breadcrumbs, then place them onto a parchment-lined baking sheet. Refrigerate the patties for 30 minutes to help them firm up.
Combine the nonfat Greek yogurt, lemon juice, Dijon mustard, pinch of kosher salt, hot sauce (optional), and chopped fresh herbs in a small bowl. Mix well and refrigerate until ready to serve.
Line a large plate with paper towels and set it near your stove. Heat 2 tablespoons of your chosen oil in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully place the crab cakes in the skillet in a single layer, ensuring they don’t touch. Cook each side for 3 to 4 minutes until golden brown and crisp. Transfer the cooked crab cakes to the paper towel-lined plate to drain excess oil.
Repeat cooking for the remaining crab cakes, transferring cooked ones to the preheated oven to keep warm. Serve warm with the prepared dipping sauce for an irresistible appetizer or main dish.