Dinner, Appetizer, Seafood, Gluten-free, Main dish, Wheat-free
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1
tablespoon
extra-virgin olive oil
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2
green onions
finely chopped
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12
ounces
jumbo lump crabmeat
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2
garlic cloves
chopped
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2
eggs
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1
tablespoon
plain Greek yogurt
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1
⁄2 cup
plus 1 cup, wheat-free bread crumbs, divided
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1
⁄2 teaspoon ground cayenne pepper
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1
⁄2 teaspoon ground basil
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1
⁄2 teaspoon ground oregano
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Salt and ground pepper
to taste
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1
⁄2 cup extra-virgin olive oil for frying
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Heat 1 tablespoon olive oil in a skillet over medium- high heat. Sauté green onions for 1–2 minutes, until tender. Remove from heat.
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In a large bowl, combine the crabmeat, garlic, egg, Greek yogurt, 1⁄2 cup bread crumbs, cayenne pepper, green onions, basil, oregano, salt and pepper. Form into small patties, about 1⁄2" thick.
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In a separate bowl, place 1 cup of bread crumbs. Dredge patties in the bread crumbs thoroughly.
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heat 1⁄2 cup oil in a skillet over medium-high heat. Place crab cakes in oil and cook until golden brown, making sure to cook evenly on both sides. Once cooked, place on paper towels to drain.