Mini Crab Cakes

Mini Crab Cakes

Dannon(R) Oikos(R) 0

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

Ingredients 40 m {{adjustedServings}} servings 56 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
King Crab Appetizers

See how to make a supreme appetizer!

Hot Crab Dip

See how to make a rich and creamy hot crab dip.

Rate recipe

Your rating


Reviews 3

  1. 3 Ratings

Amy S

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 for about 8 min to give them a golden color. Lastly, the dip is great, but watch the lemon, it could be overpowering. These are a great tasting alternative to mayo and fried cakes.


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 absorb in the frying process. Yet the panko keeps them crispy. The lemon zest added to the flavor. Putting the crab cakes on parchment paper makes cleanup easy and keeps them from sticking to the pan. I turned them halfway through baking so they would brown on both sides, without any breaking apart as they often do in frying. I added minced celery and minced onion instead of the green onion and bell pepper. I did not make the sauce, but I think the crab cakes would have been better with a sauce. I will use this recipe for crab cakes from now on.


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.