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Mini Crab Cakes

Mini Crab Cakes

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 18 Servings
  • $15

INGREDIENTS

  • Main 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

  • Topping and Sauce

    • Cooking spray
    • 2 tablespoons chopped parsley
    • 🌿 2 tablespoons chopped basil
    • 🍋 2 tablespoons lemon juice

STEPS

1

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

2

Step 2: Form mini crab cakes using a tablespoon or small ice cream scoop. Coat them in the remaining breadcrumbs and place on a parchment-lined baking sheet. Spray lightly with cooking spray.

3

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

4

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

NUTRIENTS

Per 1 serving

🔥

56

Calories

  • 8
    Protein
  • 5
    Carbs
  • 1
    Fats

💡 Feel free to substitute Greek yogurt with a non-dairy alternative to make it dairy-free.These crab cakes pair excellently with a fresh salad or light dipping sauce.Prepare ahead of time and freeze the formed, uncooked crab cakes for easy baking later.