I honestly did not realize how easy it is to make crab cakes at home. I have ordered them many times in restaurants resulting in some good meals, and well let's just say some not so good. My husband decided one weekend that he would find a recipe and make them. He doesn't usually like to be involved in the prep side of things but I was thrilled and stayed out of his way. The recipe he decided upon originally called for salmon but he thought that crab would make a good substitute. He was right.
This is his specialty but I convinced him to show me how to make them so that I could put the recipe on my blog. I have to admit that it was kind of strange being on the other side, but it was a lot of fun. Usually I am the one showing him how I prepare something. I do think that I drove him crazy with my need to stop and photograph everything but he was a really good sport about it.
Buying the crab in a container saves a lot of time, but feel free to buy fresh crab and pick it over if you prefer. When I found the container of pasteurized crab at Costco I was skeptical at first, but after opening it I was amazed that it wasn't the mushy mess I feared, but actual pieces of crab.
We are not huge fans of mayonnaise so I decided to use Greek yogurt in its place. I actually think that the yogurt is a much better fit because not only is it good for you, but the tang of plays nicely off of the crab. As a binder, and a coating, we used panko which are a Japanese version of breadcrumbs made without the crusts of the bread. Panko has a lighter texture and give a nice crispy, golden crunch to fried foods. The good news is that they are healthier because they tend to absorb less oil.
Although the original recipe states that this makes 4 crab cakes we tend to make them slightly smaller so that we end up with 6-8. Although they look small they are more filling than you realize, especially if you pair them with a nice salad and maybe some rice.
In a large bowl mix together crab, 1 cup of panko, 1/4 cup Greek yogurt, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, 1/2 teaspoon salt, and pepper.
Form into 4 round cakes and flatten slightly.
Place 1 cup panko into a shallow bowl and coat the crab cakes lightly.
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook crab cakes, turning over once (and sides if desired), until golden and just cooked through, 6 to 7 minutes total. Place in an oven to heat through whilst making the sauce.
Stir together remaining yogurt, lemon juice, salt, chives, and lemon zest. Serve crab cakes with sauce.
Makes 4 servings (or more if you make them smaller like I did). Adapted from a recipe found on Epicurious.
All That's Left Are The Crumbs