Crab Cakes with Lemon Dill Yogurt Sauce

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  • 1/3 cup flour
  • 2 (6 ounce) cans lump crab meat
  • 1/3 cup diced red bell pepper
  • 3/4 cup whole wheat breadcrumbs, divided
  • 2 large eggs, beaten, divided
  • 1/4 cup chopped chives
  • 1/3 cup finely chopped celery
  • 1 heaping tablespoon finely chopped cilantro or parsley
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil


  • 1 cup plain (nonfat) Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher or sea salt
  • 2 tablespoons chopped fresh dill


Combine crab meat, half the breadcrumbs, bell pepper, half the beaten eggs, celery, salt, paprika, cayenne pepper, chives, and cilantro/parsley together and form 8 equal sized balls. Flatten into crabcake-sized disks and smooth the edges for each.

Place remaining beaten egg in one dish, remaining half cup breadcrumbs in another, and flour in another dish. Dip a crabcake into the flour, then the egg, and finally the breadcrumbs.

Place a pan over medium heat with one tablespoon of the olive oil. Allow oil to warm until it is shimmering, about a minute.

Place 4 of the crabcakes in the pan. Cook until crisp on the bottom, for about 3 to 4 minutes, and flip and cook on the other side for an additional 4 minutes until golden crisp. Place on paper towel lined plate. Repeat with second batch. Top with sauce or serve it on the side.


Serving Size: 2 cakes | 4 servings | SmartPoints: 9

Nutrional information:

  • Calories: 347
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Sodium: 1172mg
  • Carbohydrates: 28g
  • Fiber: 2g
  • Sugars: 5g
  • Protein: 30g

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