In a large mixing bowl, gently fold together the drained canned crab meat, plain yogurt, Panko breadcrumbs, olive oil, fresh thyme, Old Bay seasoning, and egg. Mix until just blended, being careful not to purée the crab meat.

Scoop out the crab mixture and shape it into small patties, approximately 2 inches in diameter. Place each patty on a lined baking sheet.

Cover the baking sheet with plastic wrap and refrigerate the patties for about 30 minutes.

While the patties are chilling, prepare the spicy yogurt sauce by mixing plain yogurt, Dijon mustard, capers, Worcestershire sauce, and cayenne powder in a separate bowl.

Preheat your oven and broil the crab cakes for 5 minutes on one side, then flip and broil for an additional 3-5 minutes until golden brown.

Once browned and crispy, serve immediately alongside your spicy yogurt sauce for dipping.