Thankfully Bob and I did not have many plans for the weekend. I truly enjoyed a relaxing Saturday of reading, cleaning, and running some errands. One thing I wanted to do was make some crab cakes as an appetizer. I have made crab cakes before, but I found a new receipe that is simple, light, and healthy. They were delicious!
Easy Light Crab Cakes
1 pound lump crabmeat
8 saltine crackers, crushed
1 tablespoon mustard (I used Dijon)
1 tablespoon greek yogurt (the recipe called for mayo, but I used yogurt)
pinch of cayenne pepper
salt & pepper to taste
1 tablespoons olive oil
Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.