...cooking with crab

Yesterday, Jas and I decided we should use up the crab in our fridge by making crab cakes; a recipe found in an Ellie Krieger Cookbook. They were delish and will be remade soon! (Sorry for the lack of picture quality. Still learning.)

CRAB CAKES WITH SMARTER TARTER
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
Dash hot sauce
1/4 teaspoon salt
Pinch black pepper
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, meat picked over
3/4 cup dry bread crumbs
Salt and freshly ground black pepper
Smarter Tartar Sauce, recipe follows
 
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to10 minutes longer.
Serve crab cakes with tartar sauce alongside.

SMARTER TARTER SAUCE
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
I hope you all enjoy these recipes and use them yourselves!