Crab Cakes with Red Remoulade

Ingredients

For the crab cakes

• 1 large egg
• 2 ½ tablespoons 5% Greek yogurt
• 1 ½ teaspoons whole grain mustard
• 1 teaspoon cayenne pepper or your favorite hot sauce
• 1 ½ teaspoons Worcestershire
• ½ small red onion, minced
• ½ red bell pepper, minced
• 1 celery stalk, minced
• 2 tablespoons fresh Italian parsley leaves, finely chopped
• 1 pound lump crabmeat, picked through
• 1/2 cup panko breadcrumbs
• kosher salt, to taste
• freshly ground black pepper, to taste
• avocado or other neutral flavored oil, for cooking

For the remoulade

• 1/3 cup 5% Greek yogurt
• 2 tablespoons ketchup
• 1 celery stalk, finely chopped
• 1/2 small red onion, finely chopped
• 2 scallions, green part only, finely chopped
• 1 tablespoon Creole mustard, or other hot, whole-grain mustard
• 2 teaspoons fresh lemon juice
• 1 ½ teaspoons rice wine vinegar
• 1 ½ teaspoons hot or smoked paprika
• 1 ½ teaspoons minced fresh Italian parsley leaves
• 1 teaspoon prepared horseradish
• 1 teaspoon hot red pepper sauce
• 2 garlic cloves, minced