We grew up in Maryland, the state that is known for its delicious crabs! In the summertime we’d attend a plethora of what our friends and family called “crab feasts”—laid back, fun social gatherings which featured blue crab and corn at parties on backyard decks. So we know a good crab cake when we try one, and these babies rock! They’re made with Dannon® Oikos® Plain Greek Nonfat Yogurt and they’re mini bites of bliss! A fun, festive appetizer!
Pssst… looking for more healthy and delicious recipes? Please feel free to search this site! And here are a few to try…
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MINI CRAB CAKES
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 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
1. MIX TOGETHER CRABMEAT, EGG, 1/3 CUP YOGURT, RED PEPPER, GREEN ONION, LEMON ZEST FRESH CRACKED PEPPER, AND 1/2 CUP BREAD CRUMBS.
2. 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.
3. BAKE IN A 400 DEGREE F PREHEATED OVEN FOR 12-15 MINUTES OR UNTIL LIGHTLY GOLDEN.
4. MIX REMAINING YOGURT, LEMON JUICE, CHOPPED PARSLEY AND BASIL. SEASON WITH CRACKED BLACK PEPPER. SERVE SAUCE WITH CRAB CAKES
NUTRITION FACTS: CALORIES 24; FAT 0G; CARBOHYDRATES 3G; PROTEIN 2G; FIBER 0G; SODIUM 63MG; CHOLESTEROL 12MG
For more delicious recipe ideas, please visit www.betterwithyogurt.com
OIKOS® IS A REGISTERED TRADEMARK OF STONYFIELD FARM, INC. AND USED UNDER LICENSE BY THE DANNON COMPANY, INC.
The Nutrition Twins work with Dannon OIKOS to help people make healthier choices.
- • 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
- • ¼ CUP FINELY CHOPPED RED BELL PEPPER
- • ¼ 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
- MIX TOGETHER CRABMEAT, EGG, ⅓ CUP YOGURT, RED PEPPER, GREEN ONION, LEMON ZEST FRESH CRACKED PEPPER, AND ½ 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