1 teaspoon cayenne pepper (or your favorite hot sauce)
1 ½ teaspoons Worcestershire
1/2 red bell pepper, minced
1 celery stalk, minced
2 tablespoons chives, minced
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 pound lump crabmeat, picked through
1/3 cup whole wheat breadcrumbs
1/4 cup avocado oil
4 whole wheat burger buns, toasted
butter lettuce, for the sandwiches
For the spicy mustard
1/3 cup Dijon mustard
4 tablespoons 5% Greek yogurt
4 tablespoons honey
1/4 teaspoon cayenne pepper (more to taste)
1/4 teaspoon mustard powder
Directions
Step 1
To make the crab cakes: In a medium bowl whisk together the egg, yogurt, mustard, cayenne (or hot sauce) and Worcestershire. Add the red bell pepper, celery, chives, salt and freshly ground black pepper. Stir and set aside.
Step 2
Fold in the crab meat followed by the breadcrumbs-take care not to overmix this. Divide mixture into quarters and shape each section into discs approximately 1 inch thick. Place on a plate or tray and refrigerate for 15 minutes.
Step 3
To make the spicy honey mustard: In a small bowl stir together the Dijon mustard, yogurt, honey, cayenne pepper and mustard powder (or yellow mustard). Taste and adjust sweetness and spiciness as desired.
Step 4
To finish: Place a large skillet over medium high heat. Add oil to the pan and, once the oil is shimmering and hot, carefully place the crab cakes in. Cook until golden brown, approximately 5 minutes. Use a fish spatula to carefully flip the crab cakes and cook for another 4 to 5 minutes until golden brown. Transfer to a cooling rack and cover with foil.
