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Flake crab meat into a large bowl.
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Add the bread crumbs, mayonnaise, yogurt, mustard, eggs, and seasoning.
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Mix in onion, peppers, and parsley until well combined
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Cover with plastic wrap and refrigerate for at least 30 minutes
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Heat large skillet with cooking spray to medium heat
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Shape mixture into six round cakes and place in skillet
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Cook for about 10 minutes on each side, or until golden brown and cooked through
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Serve warm and top with Remoulade Sauce, if desired