Mini Crab Cakes

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!

Crab_Cakes

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.

 

Mini Crab Cakes
 
NUTRITION FACTS: CALORIES 24; FAT 0G; CARBOHYDRATES 3G; PROTEIN 2G; FIBER 0G; SODIUM 63MG; CHOLESTEROL 12MG
Author:
Serves: 36
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
  • • 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
Instructions
  1. MIX TOGETHER CRABMEAT, EGG, ⅓ CUP YOGURT, RED PEPPER, GREEN ONION, LEMON ZEST FRESH CRACKED PEPPER, AND ½ 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

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