“Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!” - by Dannon® Oikos®
Ingredients
Adjust Servings
Original recipe yields 18 servings
Directions
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 56 cal
- 3%
- Fat
- 0.8 g
- 1%
- Carbs
- 5.4 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 a..." See morebout 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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