Mini Crab Cakes Tasty Recipes

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Mini Crab Cakes

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

Ingredients :

• 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
• 1/4 cup finely chopped red bell pepper
• 1/4 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
• Cooking spray
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons lemon juice

Instructions :

Prep : 20M	Cook : 18M	Ready in : 40M

• 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.

Notes :

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