Easy Baked Crab Cakes with Lemon Yogurt Aioli

Whether served as an appetizer, atop a salad or as a main dish on a bun, crab cakes are always a crowd-pleaser. Instead of frying, we like to bake these tangy and fresh crab cakes to keep it healthy. High in protein and naturally gluten-free, this dish can be made in less than 30 minutes. Serve with our lemon yogurt aioli for a taste bud explosion! Enjoy this with a side of toasty gluten-free cornbread. After dinner, if you’re craving dessert, try a sweet piece of chocolate nut butter freezer fudge.

Makes: about 8 crab cakes
Serving size: 2 crab cakes
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients for crab cakes:

• 1 egg
• 12 oz crab meat (canned or fresh)
• ¼ cup 2% Greek yogurt
• 1 small bell pepper, finely chopped
• 2 tsp olive oil
• 1 Tbsp lemon juice
• 2 tsp mustard
• 3 Tbsp fresh herbs, chopped (such as parsley, dill, chives)
• 1/3 cup gluten-free flour or bread crumbs
• ½ tsp salt
• ½ tsp black pepper

Ingredients for Lemon yogurt aioli:

• ½ cup 2% Greek yogurt
• 1.5 Tbsp olive oil
• ½ tsp salt
• 2 tsp mustard
• 1 Tbsp lemon juice

Directions for crab cakes:

1. Preheat oven to 350 degrees. In a medium bowl, mix egg, crab meat, red pepper, yogurt, lemon, mustard and olive oil until very well combined. Add herbs, salt and pepper, and flour or bread crumbs and mix well again.
2. Form into patties (about 2” wide, ½” thick) and place on a lined or non-stick baking tray.
3. Bake for about 15 minutes, until tops are golden brown. While crab cakes are baking, whisk together all aioli ingredients in a small bowl.
4. Serve cakes warm or cold with optional salad greens and aioli topping.