Mini Crab Cakes
Author: 
Serves: 36
 
NUTRITION FACTS: CALORIES 24; FAT 0G; CARBOHYDRATES 3G; PROTEIN 2G; FIBER 0G; SODIUM 63MG; CHOLESTEROL 12MG
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
Recipe by Nutrition Twins at https://nutritiontwins.com/mini-crab-cakes/