Maryland Crab Cakes with Yogurt Remoulade | Wild Fork
Make classic Maryland crab cakes with a light Greek yogurt remoulade for a crispy, tender, and deeply flavorful seafood favorite.
INGREDIENTS
Yogurt Remoulade Sauce:
1/2 Cup Non-Fat Greek Yogurt
2 Tbsp. Cup Mayonnaise
2 Tbsp. Whole Grain Mustard
1/2 Tbsp. Capers, chopped
1/2 tsp. Horseradish
½ tsp Hot Sauce
1/2 Tbsp. Lemon Juice
LET'S GET COOKING!
Crab Cakes:
Spray a small sheet pan with oil. Place crab cakes in pan and bake in the middle of the oven for 15-25 minutes. Internal temperature should reach 165 °F. Allow to rest 1-2 minutes before serving. Prepare sauce while crab cakes are in the oven.
Remoulade:
Mix all ingredients of sauce in a bowl and refrigerate. (Can be prepared up to 24 hours in advance).
To Serve: Place warm crab cakes on a plate and serve with remoulade sauce.
* USDA requires reheating ready-to eat foods to reach an internal temperature of 165 F.