Skip to main content New<> this month
Get the Allrecipes magazine

Mini Crab Cakes

Rated as 4.64 out of 5 Stars
3

"Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 56
Original recipe yields 18 servings

Directions

{{model.addEditText}} Print
  1. Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  2. 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.
  3. Bake in a 400 degrees 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


Per Serving: 56 calories; 0.8 5.4 7.9 30 134 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was really easy and tasty. Used fresh crab. The panko was a bit too chunky and visually not so appealling. Would recommend crushing them before coating the cakes. Also, we ended up broiling...

Most helpful critical review

I liked the sauce, but the crab cake itself was a little bland for my taste. If I make these again I will add some spice(s).

Most helpful
Most positive
Least positive
Newest

This was really easy and tasty. Used fresh crab. The panko was a bit too chunky and visually not so appealling. Would recommend crushing them before coating the cakes. Also, we ended up broiling...

I've always fried crab cakes before, but I won't do it again! This recipe reduces the fat in the classic crab cakes by substituting yogurt for mayonnaise and eliminating the oil the crab cakes a...

We all enjoyed these! I made the crab cakes as written except cut back on the panko by at least half....I made my own version of tartar sauce to serve with them as I wouldn't get hubby to eat th...

The lightest fluffiest crab cakes we've ever had. I regularly make these. I use plain Noosa yogurt instead of nonfat Greek yogurt and I add fresh dill to the dip.

These were awesome! I made them into little balls for a party appetizer. I substituted Herbs de Provence for the basil and parsley. Low fat and delicious.

Turned out absolutely delicious.

I liked the sauce, but the crab cake itself was a little bland for my taste. If I make these again I will add some spice(s).

Tried this with what I had on hand (green pepper and red onion) and didn't dip in panko, instead sprinkled the tops with panko before spraying and baking. Cooked a bit longer, 20 minutes to a go...

I didn't have lemon but used lemon pepper.