mini crab cakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 18
  • Preparation Time: 20 minutes
  • 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
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 BACKSTORY
sounds good