Crab Cakes, Lemon-Dill Yogurt Sauce

Method

1. Drain the crab in a sieve, press it gently with paper towels, and pick through for bits of shell. Extra water is what makes crab cakes fall apart.
2. In a large bowl, stir the egg, ¼ cup yogurt, mustard, Old Bay, 1 tsp lemon zest and ¼ tsp Diamond Crystal kosher salt. Fold in the celery, scallions, ½ cup panko and the crab with a rubber spatula, just until combined, keeping the lumps whole.
3. Scoop 8 equal mounds (about ½ cup each) onto a parchment-lined sheet and shape them lightly into cakes about 1 inch thick. Press the remaining ¼ cup panko onto the tops and bottoms, then chill 30 minutes, or up to 24 hours covered.
4. Stir the remaining ½ cup yogurt with the dill, lemon juice, remaining zest and a pinch of salt.
5. Heat the oven to 200°F and set a rack over a sheet pan. Heat half the oil (1½ tbsp) in a 12-inch skillet over medium until it shimmers, about 2 minutes. Cook the cakes in two batches of 4, 3 to 4 minutes per side, until deep golden and 160°F in the center, adjusting the heat so the panko browns but does not burn. Hold the first batch on the rack in the oven, wipe out the pan, and use the remaining oil for the second batch.
6. Serve hot with the sauce and a green salad.