Description
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
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 18