mini crab cakes
"good for appetizers"Serves 18 | Prep Time 20 minutes | Cook Time 20 minutes
Why I Love This Recipe
Ingredients You'll Need
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
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice
Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
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.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.
Pairs Well With