Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
Ingredients
- fancy lump crabmeat, well drained and picked through for cartilage: 1 can (16 ounce can)
- egg, lightly: 1 piece (beaten)
- Dannon Oikos Plain Greek Nonfat Yogurt: 1 cup
- red bell pepper: 0.25 cup (finely chopped)
- green onion: 0.25 cup (thinly sliced)
- finely grated zest of one lemon: 1 tsp
- cracked pepper: (to taste, fresh)
- plain or panko breadcrumbs: 1 cup (divided)
- cooking spray:
- parsley: 2 Tbsp (chopped)
- basil: 2 Tbsp (chopped)
- lemon juice: 2 Tbsp
Metric Conversion
Stages of cooking
-
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.
