Mini Crab Cakes

Mini Crab Cakes

1 Review 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Dannon® Oikos®

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

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Ingredients

Adjust Servings

Original recipe yields 18 servings

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.

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Review (1)

Rate This Recipe
Amy S
7

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.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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