Crab Cakes

Ingredients

• 1 pinch pepper black
• 1 tablespoon capers chopped
• 0.5 teaspoon crab boil seasoning recommended: Old Bay
• 2 teaspoons dijon mustard 
• 0.8 cup bread crumbs dry
• 1  eggs lightly beaten
• 1 Dash hot sauce 
• 1 tablespoon juice of lemon fresh
• 1 pound lump crab picked over
• 2 tablespoons mayonnaise 
• 0.3 cup toppings: such as pickles sour finely chopped
• 6 tablespoons nonfat yogurt plain
• 0.5 cup bell pepper red finely chopped
• 0.3 teaspoon salt 
• 1  scallion finely chopped
• 1  scallion green finely chopped
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• paper towels
• oven

Directions

1. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
2. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper.
3. Put the remaining bread crumbs in a shallow dish.
4. Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs.
5. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
6. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
7. Serve crab cakes with tartar sauce alongside.
8. Spoon yogurt into a small bowl lined with paper towels.
9. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.