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


  • 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
Mini Crab Cakes


  • 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