Crab Delight

Crab Delight

  • 3 Tbsp water
  • 3 Tbsp apple cider vinegar
  • 2 tsp sugar
  • 3/4 cup celery (finely chopped)
  • 1 lb. jumbo lump crab meat (shell pieces removed)
  • 1/4 cup olive oil mayonnaise (divided)
  • 3 Tbsp fresh chives (divided and minced)
  • 2 tsp Dijon mustard (divided)
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 large egg (lightly beaten)
  • 1 cup whole-wheat panko (divided)
  • 2 tsp extra-virgin olive oil (more to coat pans)
  • 2 Tbsp reduced-fat Greek yogurt
  • 1/2 tsp hot pepper sauce (Tabasco or Frank’s)
  • 16 lemon wedges
  1. Preheat oven to 400 F.
  2. Combine 3 Tbsp water, apple cider vinegar and sugar in a medium microwave-safe bowl.
  3. Microwave on high for 2 minutes. The mixture should boil.
  4. Add celery and let stand for 15-20 minutes.
  5. Drain.
  6. On paper towels, drain crab meat.
  7. Add and combine 1/2 of celery, 2 Tbsp mayonnaise, 1 Tbsp chives, 1 tsp mustard along with black pepper and salt and egg in a medium bowl.
  8. Stir with a whisk and add crab meat and 1/4 panko to mayonnaise mixture.
  9. Toss gently and allow to chill for 20 minutes.
  10. Combine remaining panko, 1 Tbsp chives and oil in a bowl and mix.
  11. Sprinkle 1/2 tsp panko in bottom of each of the 16 muffin cups that have been lightly coated with extra-virgin olive oil.
  12. In each cup, spoon a heaping Tbsp of crab meat mixture over breadcrumbs.
  13. Spread 1/2 tsp panko mixture evenly over each cup.
  14. Bake for 15 minutes at 400 F.
  15. Have your broiler preheat on high.
  16. Lightly brush some extra-virgin olive oil on crab cakes and broil for 1-2 minutes to make sure tops become crisp.
  17. Combine and mix remaining mayonnaise, yogurt, mustard, celery, chives and hot sauce in a medium bowl.
  18. Top each crab cake with roughly 1/2 tsp sauce.
  19. Serve with a lemon wedge.