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Crab Cakes with Lemon Dill Yogurt Sauce

Written By Lina

Crab Cakes with Lemon Dill Yogurt Sauce , 9 smart points , weight watchers recipes

4 servings



  • 1/3 cup flour
  • 2 (6 ounce) cans lump crab meat
  • 1/3 cup diced red bell pepper
  • 3/4 cup whole wheat breadcrumbs, divided
  • 2 large eggs, beaten, divided
  • 1/4 cup chopped chives
  • 1/3 cup finely chopped celery
  • 1 heaping tablespoon finely chopped cilantro or parsley
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil


  • 1 cup plain (nonfat) Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher or sea salt
  • 2 tablespoons chopped fresh dill


Combine crab meat, half the breadcrumbs, bell pepper, half the beaten eggs, celery, salt, paprika, cayenne pepper, chives, and cilantro/parsley together and form 8 equal sized balls. Flatten into crabcake-sized disks and smooth the edges for each.

Place remaining beaten egg in one dish, remaining half cup breadcrumbs in another, and flour in another dish. Dip a crabcake into the flour, then the egg, and finally the breadcrumbs.

Place a pan over medium heat with one tablespoon of the olive oil. Allow oil to warm until it is shimmering, about a minute.

Place 4 of the crabcakes in the pan. Cook until crisp on the bottom, for about 3 to 4 minutes, and flip and cook on the other side for an additional 4 minutes until golden crisp. Place on paper towel lined plate. Repeat with second batch. Top with sauce or serve it on the side.

Serving Size: 2 cakes
SmartPoints: 9
Calories: 347
Total Fat: 13g
Saturated Fat: 2g
Sodium: 1172mg
Carbohydrates: 28g
Fiber: 2g
Sugars: 5g
Protein: 30g