Mini Crab Cakes
Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
- PREPARATION TIME: 20 Minutes
- COOKING TIME: 20 Minutes
- YIELDS 36 servings
INGREDIENTS:
- 1 lb 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 tsp. finely grated zest of one lemon
- Fresh cracked pepper to taste
- 1 cup plain or panko bread crumbs, divided
- Cooking spray
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons lemon juice
DIRECTIONS:
- Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup bread crumbs.
- Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining bread crumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
- Bake in a 400 degree 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