Crab Cakes with Greek Yogurt Lemon Aioli

Sunday’s are one of the most productive days of the week — gym, laundry, cleaning, groceries, and preparing for the week ahead. As always, dinner plans for the week is also on my to-do list. Spur of the moment, I wanted to make crab cakes! The only type of crab I had in the fridge was flaky style imitation crab chunks. Normally, I’d use real crab meat so I had to figure out a way to make this work.

Luckily, it worked! I used two ingredients to make these crab cakes you normally wouldn’t find in a crab cake: Greek yogurt and instant oats! Yeah, and they turned out amazing — super moist, tasty and healthy! No mayonnaise was used at all, not even in the ‘aioli.’ You’ll be surprised how easy these are, and how quick this meal is to pull together, for the most part.

For the crab cakes:

  • 2 cups shredded crab meat – you can use the canned crab; I had imitation on hand
  • 2 green onions, chopped
  • 2 Tbsp parsley
  • 1 Tbsp chili powder
  • 1 Tbsp dijon mustard
  • 4 Tbsp Greek yogurt
  • 1 clove garlic, minced
  • ¼ cup instant oats (more for coating)
  • ¼ cup panko
  • Juice from ¼ lemon
  • 2 eggs

For the Greek yogurt lemon aioli:

  • ½ cup Greek yogurt
  • Juice from ¼ lemon
  • 1 Tbsp paprika
  • 1 Tbsp fresh cilantro, chopped
  • 1 Tbsp dill weed
  • 1 Tbsp garlic powder

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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