It’s summertime, which means trips to the shore, toes in the sand, skin burned to a crisp—honestly, what’s better than that? For me, one of the best parts is the incredible access to fresh seafood.
This gal has come a long way from my "I don't eat fish or anything green" days, and boy, my guy is pretty happy about the turnaround! But I am still standing firm on one absolute rule: I don't like mayo. Nope, nope—you can’t make me. It’s gross!
My usual go-to at seafood spots is straight-up grilled fish. But every so often, I’d see crab cakes on a menu and think, man, those look delicious... if only they didn't have the mayo. And yes—I CAN taste the mayo. People have attempted to sneak it in several times over the years, and I ALWAYS, ALWAYS know.
So, I did some digging! It turns out you CAN substitute sour cream or plain Greek yogurt, and it tastes amazing. You get all the rich, moist binding power without that nasty mayo flavor letting sweet crab meat actually shine.
So—if you're a mayo fan, feel free to add that nasty stuff in. But if you're a hater like me and just want to enjoy some incredible crab cakes, here is one for you. And in true Heidi fashion, we’re serving these up with a kickin' homemade cocktail sauce, because tartar sauce? No thanks!
Cocktail Sauce:
1/2 cup ketchup
2 to 3 Tbsp prepared horseradish (I go with 4 or 5 because I'm weird)
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
Dash of hot sauce (Tabasco works great)
Crab Cakes:
1/3 cup plain full-fat Greek yogurt or sour cream (bye, mayo!)
1 large egg
2 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1/4 to 1/2 tsp hot sauce
2 scallions, finely chopped
2 Tbsp fresh flat-leaf parsley, finely chopped
2 tsp freshly grated lemon zest
1 lb (two 8-oz containers) lump crab meat, picked through for stray shells
1/2 cup panko breadcrumbs
1 Tbsp olive oil
1 Tbsp unsalted butter
Lemon wedges, for serving
Cocktail Sauce: In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce. Give it a taste, dial up the horseradish if you like a good nose-clearer, cover, and chill in the fridge.
Mix: In a medium bowl, whisk together the Greek yogurt (or sour cream), egg, Dijon mustard, Worcestershire sauce, and hot sauce until smooth. Stir in the chopped scallions, fresh parsley, and lemon zest.
Fold in the Crab: Gently fold in the lump crab meat and panko breadcrumbs using a rubber spatula. Be super gentle here—you want to keep those big, beautiful lumps of crab intact!
Chill Out: Cover the bowl and put it in the fridge for 30 to 60 minutes. Don't skip this! Chilling helps the breadcrumbs bind everything together so your mayo-free cakes stay solid in the pan.
Shape & Sear: Divide the chilled mixture into 8 thick patties (about 1-inch thick). Heat the olive oil and butter in a large nonstick skillet over medium heat. Pan-fry the crab cakes for 3 to 4 minutes per side until golden brown and heated through.
Serve: Plate 'em up hot with lemon wedges and a generous scoop of your homemade cocktail sauce!