Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.

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  • 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.

Nutrition Facts

56 calories; protein 7.9g 16% DV; carbohydrates 5.4g 2% DV; fat 0.8g 1% DV; cholesterol 30.3mg 10% DV; sodium 133.8mg 5% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2012
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 for about 8 min to give them a golden color. Lastly the dip is great but watch the lemon it could be overpowering. These are a great tasting alternative to mayo and fried cakes. Read More
(14)

Most helpful critical review

Rating: 3 stars
12/28/2017
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). Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/08/2012
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 for about 8 min to give them a golden color. Lastly the dip is great but watch the lemon it could be overpowering. These are a great tasting alternative to mayo and fried cakes. Read More
(14)
Rating: 5 stars
06/12/2014
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 absorb in the frying process. Yet the panko keeps them crispy. The lemon zest added to the flavor. Putting the crab cakes on parchment paper makes cleanup easy and keeps them from sticking to the pan. I turned them halfway through baking so they would brown on both sides without any breaking apart as they often do in frying. I added minced celery and minced onion instead of the green onion and bell pepper. I did not make the sauce but I think the crab cakes would have been better with a sauce. I will use this recipe for crab cakes from now on. Read More
(9)
Rating: 5 stars
06/17/2015
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. Read More
(2)
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Rating: 5 stars
12/31/2015
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 the yogurt sauce....we'll definitely be making these again soon! Read More
(2)
Rating: 5 stars
02/10/2015
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. Read More
(2)
Rating: 5 stars
04/07/2018
Turned out absolutely delicious. Read More
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Rating: 3 stars
12/28/2017
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). Read More
Rating: 5 stars
09/19/2016
I didn't have lemon but used lemon pepper. Read More
Rating: 5 stars
12/27/2016
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 golden brown. DH and I enjoyed with cocktail sauce. Incredibly simple to make. Read More