How to make Crab Cakes with Cucumber Dill Sauce, and Homemade Coleslaw

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in calories, while canned tuna is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

Start by making the cucumber dill sauce. In a blender, combine 1 cup of plain non-fat Greek yogurt and 1/4 cup of mayonnaise.

Blend the yogurt and mayonnaise until smooth. Add 1 cup of grated cucumber, 1/2 teaspoon of lemon juice, 1/2 teaspoon of pepper, and 1 teaspoon of dried dill weed to the blender.

Blend the mixture until well combined. If the mixture is too watery, let the grated cucumber drain longer before adding it to the sauce.

Transfer the cucumber dill sauce to a serving bowl and refrigerate to let the flavors meld.

Next, prepare the crab cakes. In a large bowl, add 1 pound of lump crab meat and 3 chopped green onions.

Gently mix the crab meat and green onions together, being careful not to break up the crab meat too much.

Form the mixture into patties, about 2-3 inches in diameter. Heat oil in a skillet over medium heat until shimmering.

Add the crab cakes to the skillet and cook for about 4-5 minutes on each side until golden brown.

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens