Learn how to make crab cakes packed with flavor!

 

3 tbsp, extra virgin olive oil

¼ cup red bell pepper, finely chopped

¼ cup yellow bell pepper, finely chopped

½ cup yellow onion, finely chopped

1/3 cup plain yogurt

1 tbsp Dijon mustard

2 tsp. old bay seasoning

2 eggs, beaten

1/3 cup panko breadcrumbs

1 lb. backfin lump crab meat

 

  1. Sauté peppers, and onions in the 2 tablespoons of olive oil on medium-high heat for 5-6 minutes until tender. Set aside and let cool.
  2. Add yogurt, mustard, old bay, and eggs to a medium-sized bowl and mix well. Add the panko and onion and peppers mixture and mix well. Add the crabmeat and mix gently not to break up the crabmeat too much.
  3. In a sauté pan, on medium high heat add 1 tablespoon of olive oil. Take crabmeat mixture and form into a patty and sauté for 3-4 minutes on each side until golden brown.
  4. Serve.