Mini Crab Cakes


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

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
18 servings


  • 1 (16 ounce) 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 teaspoon finely grated zest of one lemon

  • Fresh cracked pepper to taste

  • 1 cup plain or panko breadcrumbs, divided

  • Cooking spray

  • 2 tablespoons chopped parsley

  • 2 tablespoons chopped basil

  • 2 tablespoons lemon juice


  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
1g Fat
5g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 56
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 30mg 10%
Sodium 134mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 8g
Vitamin C 5mg 27%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 121mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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