Little Crab Cakes with Cucumber-Dill Yogurt Sauce
(makes 24)
Ingredients
Crab Cakes:
- 1 lb. crab meat
- 1 bunch scallions, trimmed, finely minced, some of the green included
- 1 lemon, zested and juiced
- 2 Tbsp. fresh dill, finely minced
- 1/2 cup mayonnaise
- 3/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1-1/4 cups panko breadcrumbs
- 2 eggs
- 1/2 cup flour
- Pure olive oil
Cucumber-Dill Yogurt Sauce:
- 1/2 medium cucumber, peeled, seeded, cut into 1/4" dice (should be about 1/2 cup)
- 1/2 bunch scallions, trimmed, finely minced, some of the green included
- 1 cup Greek yogurt
- 1 lemon, zested and juiced
- 2 Tbsp. fresh dill, finely chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
Directions
For the Crab Cakes:
Gently squeeze out excess liquid from crab. Place the crab meat, scallions, lemon zest and juice, dill, mayonnaise, salt, pepper and 1/4 cup of the panko in a medium bowl. Mix well and taste. Add lemon juice and/or salt, if needed. Divide the mixture into 24 cakes, pressing gently together as you shape them. Place on a parchment-lined baking sheet.
Place eggs in a small bowl and whisk. In two additional small bowls, put flour in one, and panko in another. Dip each crab cake into flour, then egg and coat with the panko. Return crab cakes to baking sheet with a fresh piece of parchment paper. (Refrigerate up to two hours before cooking.)
For the Cucumber-Dill Yogurt Sauce:
Combine all ingredients in medium bowl and stir. Taste for seasoning, adding lemon juice and/or salt if needed. (Keep refrigerated until ready to use.)
To Cook the Crab Cakes:
Heat a generous film of pure olive oil in large sauté pan over medium heat. Place half the crab cakes in the pan, being careful not to overcrowd. Cook 3-4 minutes or until golden brown, then turn over and cook another 3-4 minutes until golden brown and heated through. Keep warm while cooking remaining crab cakes.
To Finish and Serve:
Serve with the Cucumber-Dill Yogurt Sauce.