Crab Cakes

Langkah-langkah

1. To keep the crab cakes warm between batches, preheat the oven to 250°F.
2. In a large bowl, beat the eggs. Add the green onions, celery, parsley, yogurt (or mayo), Dijon, Worcestershire, Old Bay, salt, black pepper, cayenne, and 2 tablespoons of the dry breadcrumbs. Stir to combine.
3. Add the crab meat. Fold it in gently, being careful not to break up the meat too much.
4. Judge the consistency; if the mixture is too wet and loose to form into patties, add 1 to 2 more tablespoons of the dry breadcrumbs as needed.
5. Spread the Panko breadcrumbs into a wide, shallow bowl.
6. Shape the crab mixture into 8 patties. Lightly coat in the Panko breadcrumbs, transferring them to a parchment-lined baking sheet as you go. Refrigerate for 30 minutes.
7. Make the dipping sauce: stir together the yogurt, lemon juice, Dijon, salt, hot sauce, and parsley. Refrigerate until ready to serve.
8. Line a large plate with paper towels and set near the stove. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Once the oil is hot (but not smoking), carefully lower in the crab cakes in a single layer, ensuring they do not touch. Cook until golden on the first side, 3 to 4 minutes, then flip and continue cooking on the other side until golden and crisp, 3 to 4 minutes more. Transfer to the paper towel lined plate.
9. Repeat with the remaining crab cakes, transferring them to the oven to keep warm as desired. Serve with the dipping sauce.