Ingredients:

  • 8 ounces imitation crab meat, chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup mayo
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Oil for frying
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, combine imitation crab meat and breadcrumbs.
  2. In another bowl, whisk together mayo, egg, Dijon mustard, Worcestershire sauce, parsley, garlic powder, salt, and pepper.
  3. Fold the wet ingredients into the crab mixture until just combined.
  4. Shape mixture into 8 patties and place them on a plate.
  5. Refrigerate patties for at least 30 minutes to firm up.
  6. Heat oil in a skillet over medium heat.
  7. Carefully place crab cakes in the skillet, cooking in batches if necessary.
  8. Fry for 3-4 minutes per side or until golden brown and crispy.
  9. In a small bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
  10. Plate the crab cakes and drizzle with lemon dill sauce. Enjoy!