Lighter Crab Cakes with Greek Yogurt Remoulade

• 2 Tablespoons Light Mayonnaise
• 4 Tablespoons Plain Nonfat Greek Yogurt
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Chopped Fresh Parsley
• 1 whole Scallion, Finely Diced
• 1/4 cups Dill Pickle Relish
• 1 Tablespoon Capers, Chopped
• 18 teaspoons Ground Cayenne Pepper, Or More, To Taste
• 1 pound Jumbo Lump Crab Meat
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 3/4 teaspoons Old Bay Seasoning
• 1/2 whole Red Bell Pepper, Diced
• 1 whole Scallion Diced
• 1/2 cups Panko Bread Crumbs
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Combine the ingredients for the remoulade in a small bowl.
2. Refrigerate until ready to serve.
3. Pick over the crab meat for any pieces of cartilage and shell.
4. Mix the remaining crab cake ingredients in a large bowl.
5. Divide and shape into 8 patties; a 1/3 cup dry measuring cup works well for this.
6. Place patties on plate and refrigerate for 30 minutes before cooking.
7. Cook patties either in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, or bake in a preheated 400 degrees F oven on a lightly greased cookie sheet for 16 minutes, flipping each patty halfway through cooking.
8. Serve with yogurt remoulade.

light mayonnaise, yogurt, dijon mustard, parsley, scallion, capers, ground cayenne pepper, freshly squeezed lemon juice, bay seasoning, red bell pepper, scallion, bread crumbs, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/lighter-crab-cakes-with-greek-yogurt-remoulade/ (may not work)