Mini Crab Cakes
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
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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.
Source
Original recipe: View Original