Garlic Chive Sauce
¾ cup plain Greek or whole-milk yogurt
¼ cup light sour cream
2 small or 1 very large garlic clove, finely minced
1 ½ tablespoons finely minced fresh chives
1/8 teaspoon ground black pepper
¼ teaspoon salt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Mini Crab Cakes
2 tablespoons light mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons Old Bay Seafood Seasoning
1 large egg, slightly beaten
1/3 cup very finely minced green onion (both green & white parts)
½ cup very finely diced red bell pepper
1 pound lump crab meat, picked free of any cartilage or shell
1 cup whole wheat panko bread crumbs, divided
In a small bowl, stir together all sauce ingredients. Cover and refrigerate at least 1 hour or until serving time. (Makes about 1 ¼ cups sauce).
Preheat oven to 400°F. In a medium bowl, combine all ingredients except crab and breadcrumbs. Gently fold in crabmeat and ½ cup breadcrumbs, stirring just until combined. Place remaining ½ cup breadcrumbs in a shallow dish. Divide the crabmeat mixture into 8 equal pieces. Create 3 small mini crab cakes from each piece, patting and shaping, then flattening in bowl of breadcrumbs on both sides. Repeat with 7 remaining pieces so you end up with about 24 crab cakes.
Place crab cakes on lightly greased baking sheet. Bake until golden on the bottom, about 10 minutes. Gently turn the crab cakes over and cook another 5 to 8 minutes, or until this side is golden brown. Serve warm with Lemon Garlic Chive Sauce. Makes about 24 mini crab cakes.
Recipe inspiration from myrecipes.com, epicurious.com and foodnetwork.com and adapted by culinary dietitian Kim Galeaz, RDN CD