Mini Crab Cakes recipe
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- 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 ¼ cup finely chopped red bell pepper ¼ 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
Nutrition Info
- 55.5 caloriescarbohydrate: 5.4 gcholesterol: 30.3 mgfat: 0.8 gfiber: 0.1 gprotein: 7.9 gsaturatedFat: 0.2 gservingSize: -sodium: 133.8 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Mini Crab Cakes
Directions
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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.