These crab cakes are perfect for a beach vacation, as a comfort dish on a cold night or an impressive appetizer when hosting guests. The lump meat is mixed with just the right amount of breading, Greek yogurt and the perfect blend of seasonings to provide a traditional Maryland-style crab cake flavor.

• on a sandwich roll with a spicy chipotle mayonnaise, cocktail sauce or spicy mustard
• on a bed of greens with a squeeze of lemon and Garlicky Avocado Aioli
• on a Caesar salad
• with roasted veggies or potatoes

Yep! You can follow the prep instructions, wrap and freeze your cakes or you can cook them, let them cool completely and freeze them in an airtight container.

Looking for a deliciously simple appetizer for entertaining? Simply follow the prep instructions but make the crab cakes slider size, rather than the size of a burger patty. Reduce bake time by 5 minutes. Plate and top each with a dollop of spicy mustard or Garlicky Avocado Aioli.

Be prepared—you’ll have friends asking for the recipe and handing out compliments left and right!

• For brekkie: Tossed in scrambled eggs or added to an omelet.
• In a roasted portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly crumble leftover crab cake mixture in the cup of each cap. Top with cheese. Return to the oven for an additional 15 minutes, until mushrooms are tender, the mixture is warm and the cheese is bubbling.