Crab Cakes with Greek Yogurt Remoulade

Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter

For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped

Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.

For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.