To make Food Network's recipe, preheat the oven to 400 degrees Fahrenheit, and grease a baking sheet. In a bowl, mix 1 egg, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1/2 teaspoon crab boil seasoning and a dash of hot sauce. Add 1/2 cup finely chopped red bell pepper and 1 finely chopped scallion. Add 1 pound lump crab, 1/4 cup dry bread crumbs, 1/4 teaspoon salt and freshly ground black pepper.
Place 1/2 cup dry bread crumbs in a shallow dish. Divide the mixture into eight, and shape each piece into a circle. Coat with the bread crumbs, and transfer to the baking sheet. Repeat until all eight have been formed. Bake for 10 minutes, or until golden on the bottom, then flip and bake for another five to 10 minutes.
Spoon 6 tablespoons non-fat plain yogurt into a bowl lined with paper towels, and place in the refrigerator for 1/2 hour. Scoop the yogurt into another bowl, and combine with 2 tablespoons mayonnaise, 1 finely chopped scallion, 1/4 cup chopped sour pickles and 1 tablespoon chopped capers. Serve alongside the crab cakes.Learn more about Cooking