For the Crab Cakes:

• 2 large eggs
• 4 finely chopped green onions (about ½ cup)
• 1 finely diced celery stalk (about ⅓ cup)
• 1 tablespoon finely chopped fresh parsley
• 3 tablespoons plain Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons Old Bay Seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon cayenne pepper
• 2 to 4 tablespoons dry breadcrumbs, divided
• 1 pound lump crab meat, picked over to remove shells
• ½ cup Panko breadcrumbs
• ¼ cup canola oil or grapeseed oil or similar neutral cooking oil

For the Dipping Sauce (Optional):

• ½ cup nonfat plain Greek yogurt
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• Pinch kosher salt
• 2 to 3 dashes hot sauce (optional)
• ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)