Crab Cakes with Cajun Yogurt Sauce

A golden-brown crab cake topped with creamy Cajun yogurt sauce and sliced green onions, served on a red plate with extra sauce, green onion stalks, and a dusting of seasoning.

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Prep Time
15 Minutes
Cook Time
10 Minutes
Servings
4

Ingredients

Crab Cakes

1 lb Lump Crab Meat
1 Red Bell Pepper-diced
1 Green Bell pepper-diced
1 Red Onion-diced
1 cup Mayo
1 tbsp Hiland Dairy Unsalted Butter
2 tbsp Creole Mustard
1 tbsp Cajun seasoning
2 cups Panko Bread Crumbs
1 tsp Lemon Juice
1 splash Hot Sauce

Cajun Yogurt Sauce

8 oz Hiland Dairy Nonfat Plain Yogurt
1 tsp Lemon Juice
1 tbsp Cajun seasoning

Directions

Crab Cakes

In a medium bowl, combine all of the ingredients until it comes together.
Make them into 4 oz. patties.
Melt 1 tbsp of Hiland Dairy Unsalted Butter in a cast iron skillet. Sear cakes on both sides for 2 to 3 minutes per side until golden brown.

Cajun Yogurt Sauce

Combine all ingredients in a mixing bowl and blend well.
Spread on top and enjoy!

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