Crabcakes with Tzaziki sauce

Recipe adapted from For the Love of Cooking
Crabcakes with Tzaziki sauce
Makes 2 Servings

1 egg, beaten
1 tbsp mayonnaise
½ tbsp Dijon mustard
½ tsp dried mustard
½ tsp Worcestershire sauce
½ tspBay seasoning
Juice of 1/4 a lemon
1 tbsp fresh dill, chopped
Salt and pepper to taste
10 oz crab meat
½ cup plain panko crumbs
1 tbsp olive oil
Tzaziki sauce (her recipe below for 1 cup!)

Combine all ingredients except crab and panko crumbs. Carefully add crab to mixture then gently fold in panko crumbs. Form into desired size crab cake by hand (we made 4!). Heat olive oil in a skillet over medium heat. Place the crab cakes in skillet and cook on each side until golden brown. Serve with tzaziki sauce on the side.

Tzatziki Sauce: 1/3 cucumber (peeled, seeded and diced), ½ tsp salt, 3 oz. non-fat fage Greek yogurt, ¼ lemon (juice and est), ½ garlic clove. Peel cucumber, cut in half lengthwise and, using a spoon, remove all seeds from both halves. Dice into small pieces and place in strainer, Sprinkle salt over cucumber and let it sit in strainer for 30 minutes. Pat cucumber dry with a papertowel. Place all ingredients in a food processor and pulse until blended. Refrigerate overnight.

Nutritional Information: 301 calories, 24 carbs, 12 fat grams and 23 protein grams.

Review: I ate 2 crab cakes and about 2 tbsp of the sauce – she was right, the crab is so good the sauce is not really needed! Ours got a little burnt (but still tasted AMAZING!), so I recommend cooking for 1 to 2 minutes on each side and flipping often to avoid them getting too brown.