Mini Crab Cakes

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

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 56 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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