Mini Crab Cakes recipe

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Ingredients

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Nutrition Info

55.5 calories
carbohydrate: 5.4 g
cholesterol: 30.3 mg
fat: 0.8 g
fiber: 0.1 g
protein: 7.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 133.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.

  2. Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.

  3. Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.

  4. Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Recipe Yield

18 servings

Recipe Note

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

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