Combine crabmeat and breadcrumbs in a medium bowl. Mix well and set aside.
In a medium glass or ceramic bowl, combine egg, yoghurt, mayonnaise, cilantro, jalapeno, onion, bell pepper, mustard, lemon zest, Worcestershire, and Old Bay. Mix well. Add the crabmeat mixture and mix again.
Place about 1/8 th of the mixture into the palm of your hand and roll into a ball and flatten into a patty about two inches thick. Repeat with the remaining crab mixture, making a total of eight crab cakes.
Heat the canola oil in a large frying pan. Place all of the patties in pan and fry for 60 seconds, until golden brown on the bottom. Turn and fry the tops until golden brown. Repeat with remaining cakes.
Remove cakes from frying pan and place on a small greased baking sheet. Bake at 400ºF for 6 minutes.
Note: You may continue to fry the crab cakes for a few additional minutes in the pan until completely done, instead of placing them in the oven, but reduce the heat to prevent burning the cakes.
Makes 8 servings.
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