Feta Crab Cakes with Tzatziki Sauce and Arugula
You can buy prepared tzatziki sauce in the grocery store, but making your own is surprisingly easy.
Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1 small clove garlic, peeled and minced
- 3⁄4 tsp. salt, divided
- 1 tsp. olive oil
- 1 Tbsp. lemon juice
- 1⁄4 cup plus 1 Tbsp. plain yogurt, divided
- 1 Tbsp. minced fresh dill
- 1⁄2 small cucumber, peeled, seeded and diced
- 12 oz. cooked lump crabmeat
- 1 cup bread crumbs, divided
- 1⁄2 cup crumbled feta cheese
- 1⁄2 tsp. dried basil
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. dried marjoram
- 1⁄2 tsp. dried thyme
- 1 large egg, beaten, divided
- 2 cups baby arugula
- 1 small red bell pepper, seeded and diced
- In a small bowl, mix garlic and 1⁄4 tsp. salt and pound to form a paste. Whisk in olive oil, lemon juice, and 1⁄4 cup yogurt. Whisk well until smooth and creamy. Stir in dill and cucumbers. Set aside.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the crabmeat, 1⁄3 cup breadcrumbs, remaining salt,, feta, basil, oregano, marjoram, thyme, 1 tablespoon yogurt, and 1 tablespoon beaten egg. Stir well to combine.
- Place remaining beaten egg in a bowl. Place remaining breadcrumbs in a separate shallow bowl. Create 8 equal round balls of crab mixture. Working with one ball at a time, flatten to a 1⁄2-inch disc, then coat in egg, followed by breadcrumbs. Transfer to baking sheet.
- Bake 10 minutes, then carefully turn each cake over and bake 10 minutes more.
- Place arugula and crab cakes on a serving platter. Top with sauce and diced bell peppers.