¼cup60 ml unsalted butter, melted (see Make it Dairy Free note)
For the lemon-dill mayo
½cup125 ml Greek-style plain yogurt
¼cup60 ml mayonnaise (I use Hellman’s)
2tbsp30 ml freshly squeezed lemon juice
1tbsp15 ml fresh dill, finely chopped
1tbsp15 ml shallot, finely chopped
Salt and pepperto taste
Make the crab cakes: Using an electric mixer, beat cream cheese in medium bowl until smooth. Add ¼ cup (60 ml) Parmesan and egg; beat to blend. Beat in yogurt, orange and lemon zest, chives, kosher salt, and cayenne pepper. Fold in crabmeat.
Preheat oven to 350°F (175°C). Generously butter (or grease with cooking spray) 2 mini muffin pans. (If you only have one pan, bake the crab cakes in batches, storing the remaining mixture in the fridge while the first batch is baking). Toss panko and the remaining ½ cup (125 ml) Parmesan in a small bowl. Drizzle the melted butter over the mixture, mixing with a fork until the crumbs are evenly moistened. Press 1 rounded tablespoon (15 ml) panko mixture into the bottom of each muffin cup, forming the crust. Spoon 1 generous tablespoon (15 ml) crab mixture over each crust. Sprinkle an additional rounded teaspoon [5 ml] of panko mixture over each crabcake. (There may be some panko mixture left over. If there is, bake and sprinkle over a salad.)
Bake the crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. Serve immediately, or set on a wire rack and let cool completely, if you are preparing the crab cakes in advance.
Make the lemon-dill mayo: Combine all ingredients in a small bowl and whisk until smooth. Keep in the refrigerator in an airtight container until ready to use.
To serve, arrange the warm crab cakes on serving platter, and sprinkle with chives. Serve with Lemon-Herb Mayo on the side.
Store in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months. Rewarm on a baking sheet in a 350°F (175°C) oven for 6 to 8 minutes.
Recipe Credit: Marie Asselin
MAKE IT DAIRY FREEFor the crab cakes: Use dairy-free cream cheese in place of regular cream cheese (I use Daiya's plain cream cheese style spread). Use lactose-free Greek-style or lactose-free regular plain yogurt in place of regular Greek-style yogurt (Liberté or Green Valley Organics make two excellent options). Use extra-virgin olive oil in place of melted butter, and grease the pan with canola cooking spray, in place of melted butter.For the lemon-dill mayo: Use lactose-free Greek-style yogurt in place of regular diary yogurt.
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