Mini Crab Cakes

Mini Crab Cakes


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


40 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 4 Ratings


This was really easy and tasty. Used fresh crab. The panko was a bit too chunky and visually not so appealling. Would recommend crushing them before coating the cakes. Also, we ended up broiling...

I've always fried crab cakes before, but I won't do it again! This recipe reduces the fat in the classic crab cakes by substituting yogurt for mayonnaise and eliminating the oil the crab cakes a...

These were awesome! I made them into little balls for a party appetizer. I substituted Herbs de Provence for the basil and parsley. Low fat and delicious.

The lightest fluffiest crab cakes we've ever had. I regularly make these. I use plain Noosa yogurt instead of nonfat Greek yogurt and I add fresh dill to the dip.