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Skillet Crab and Corn Cakes with Lemon Herb Yogurt

This pan-fried dish pairs crab meat with corn kernels, plain Greek yogurt and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
5 g Carbohydrates
50 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 185g crab meat (picked over for shells) 185 kcal
  • 1g corn kernels (fresh or frozen) 1 kcal
  • 65g egg 93 kcal
  • 1.96 tbsp (16g) mayonnaise 109 kcal
  • 0g cornmeal 1 kcal
  • 1.31 tsp (3g) Old Bay seasoning 9 kcal
  • 1.96 tbsp (27g) neutral oil 239 kcal
  • 0g plain Greek yogurt (2%) 0 kcal
  • 1.31 tbsp (18g) lemon juice 5 kcal
  • 1.31 tbsp (10g) fresh parsley (chopped) 4 kcal
  • 0.33 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. crab meat (picked over for shells)corn kernels (fresh or frozen)eggmayonnaisecornmealOld Bay seasoningblack pepper
    In a bowl, mix crab, corn, egg, mayonnaise, cornmeal, Old Bay, and black pepper until combined. Form into 3 small cakes.
  2. crab meat (picked over for shells)neutral oil
    Heat oil in a nonstick skillet over medium heat. Cook cakes 3-4 minutes per side until browned and heated through.
  3. plain Greek yogurt (2%)lemon juicefresh parsley (chopped)
    Stir yogurt with lemon juice and parsley; season with a pinch of salt.
  4. crab meat (picked over for shells)corn kernels (fresh or frozen)plain Greek yogurt (2%)lemon juice
    Serve crab-corn cakes with lemon herb yogurt on top or on the side.
  5. Optional: rest cakes 2 minutes before serving so they hold together.

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