In a mixing bowl combine 1 cup crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper.
Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.
Divide the mixture into 8 balls.
Place reserved crumbs in a plate and roll each crabmeat ball in the crumbs; gently flatten to make a thick patty.
Heat oil and butter in a large nonstick skillet over medium-high heat.
Add crab cakes to the hot oil; cook for 3 to 4 minutes, or until golden brown.
Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through.
Transfer crab cakes to a paper towel lined plate to drain.
In the meantime prepare the Yogurt Dip by adding all the Dip ingredients to a small mixing bowl; whisk to combine.
Serve crab cakes with the Dip.
Notes
NET CARBS: 4 g (with pork rind crumbs)
Nutrition Facts
Crab Cakes
Amount Per Serving
Calories 305Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 97mg32%
Sodium 995mg41%
Potassium 303mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 532IU11%
Vitamin C 21mg25%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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