Spring Veggie Crab Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 11-12 crab cakes
  • 1 Tbsp. butter
  • 1 cup sliced leeks (1 leek)
  • 1 cup spiralized zucchini squeeze of all excess moisture and cut into 2-inch pieces
  • 1 large garlic clove, minced
  • ½ cup frozen peas
  • ¾ tsp. salt, divided
  • 3 Tbsp. light mayo
  • 3 tsp. dijon mustard
  • 2 tsp. lemon zest
  • 1 egg
  • ½ cup breadcrumbs
  • 1 lb. lump crab meat
  • 4 Tbsp. olive oil
Yogurt Sauce
  • ½ cup plain Greek yogurt
  • 3 tsp. lemon juice
  • ¼ tsp. salt
  • 1 Tbsp. minced chive
  • 1 tsp. minced fresh dill (or dry, but if you don't have either, don't worry about it)
  1. Heat a medium saute pan to a medium heat. Add butter. Once butter melts, add leeks and zucchini. Saute until leeks and zucchini are soft, about 3-4 minutes. Add garlic, frozen peas and ¼ tsp. salt. Saute another 1-2 minutes. Cool completely.
  2. Add remaining salt, mayo, dijon, lemon zest, and egg to a medium bowl. Whisk until combined. Add crab, breadcrumbs and vegetables. Use a spatula to gently mix until the ingredients are combined. Season to taste with salt and pepper.
  3. Use a ¼ measuring cup to scoop the mixture out. Form into patties and line up on a baking sheet covered in parchment paper. Chill for 15 minutes. Make the yogurt sauce while they chill
  4. Heat a large non-stick skillet to a medium-high heat. Add 2 tbsp. of olive. Add half of the crab cakes to the pan and fry in the oil until golden brown on both sides, about 2-3 minutes per side. Repeat with remaining olive oil and crab cakes.
  5. Serve with yogurt sauce.
Yogurt sauce
  1. Mix yogurt, lemon juice, salt, chive and dill. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/spring-veggie-crab-cakes-lemon-yogurt-sauce/