For the Crab Cakes:

• 1 pound lump crab meat (splurge on the good stuff – check it carefully for shells)
• 1/2 cup panko breadcrumbs (plus extra for coating)
• 1 egg, lightly beaten (the glue that holds our dreams together)
• 2 tablespoons Greek yogurt (my secret healthy swap for mayo)
• 1 tablespoon Dijon mustard (the smooth kind, not grainy)
• 2 tablespoons finely chopped bell pepper (red looks prettiest)
• 2 tablespoons finely chopped celery (the unsung hero of flavor)
• 2 green onions, thinly sliced (use the white and light green parts)
• 1 clove garlic, minced (or 2 if you’re not planning on kissing anyone)
• 1–2 tablespoons fresh lemon juice (from a real lemon, please)
• 1 teaspoon Old Bay seasoning (non-negotiable)
• 1/4 teaspoon cayenne pepper (adjust if you’re a spice wimp)
• Small handful of chopped fresh parsley
• Salt and pepper to taste
• Olive oil cooking spray (for that golden crust)

For the Yogurt Remoulade:

• 1/2 cup Greek yogurt (yes, more yogurt – we’re being healthy, remember?)
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 tablespoon dill pickles, finely diced
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Few dashes of hot sauce (I like Cholula here)
• 1 tablespoon fresh chopped herbs (parsley, dill, chives – whatever you’ve got)
• Salt and pepper to taste