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Crab Delight

askdrnandi.com
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Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400 F.
  • Combine 3 Tbsp water, apple cider vinegar and sugar in a medium microwave-safe bowl.
  • Microwave on high for 2 minutes. The mixture should boil.
  • Add celery and let stand for 15-20 minutes.
  • Drain.
  • On paper towels, drain crab meat.
  • 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.
  • Stir with a whisk and add crab meat and 1/4 panko to mayonnaise mixture.
  • Toss gently and allow to chill for 20 minutes.
  • Combine remaining panko, 1 Tbsp chives and oil in a bowl and mix.
  • Sprinkle 1/2 tsp panko in bottom of each of the 16 muffin cups that have been lightly coated with extra-virgin olive oil.
  • In each cup, spoon a heaping Tbsp of crab meat mixture over breadcrumbs.
  • Spread 1/2 tsp panko mixture evenly over each cup.
  • Bake for 15 minutes at 400 F.
  • Have your broiler preheat on high.
  • Lightly brush some extra-virgin olive oil on crab cakes and broil for 1-2 minutes to make sure tops become crisp.
  • Combine and mix remaining mayonnaise, yogurt, mustard, celery, chives and hot sauce in a medium bowl.
  • Top each crab cake with roughly 1/2 tsp sauce.
  • Serve with a lemon wedge.
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