Mini Crab Cakes

Name: Mini Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 servings
Ingredients: 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

Rating: 4.64 stars

11 Ratings
9 Reviews
2 Photos

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

By Dannon Oikos

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

18 servings

Nutrition Info

Directions

Step 1

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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Step 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.
Step 3

Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Step 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; 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)

Most helpful positive review

Amy S

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

Helpful

(14)

Most helpful critical review

Cynthia

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Amy S

12/08/2012

Helpful

(14)

modgma

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

Helpful

(9)

k8oehler

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

Helpful

(2)

SULLI9999

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

Helpful

(2)

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

Helpful

(2)

leslie

04/07/2018

Turned out absolutely delicious. Read More

Cynthia

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

grammy

09/19/2016

I didn't have lemon but used lemon pepper. Read More

NH Grammy

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

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All Reviews for Mini Crab Cakes

- of Reviews

Nutritional Information

Mini Crab Cakes

Servings Per Recipe: 18
Calories: 55.5

% Daily Value *

protein: 16 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 1 %

saturated fat: 1 %

cholesterol: 10 %

vitamin a iu: 3 %

niacin equivalents: 18 %

vitamin b6: 4 %

vitamin c: 9 %

folate: 4 %

calcium: 2 %

iron: 1 %

magnesium: 6 %

potassium: 3 %

sodium: 5 %

thiamin: 2 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Mini Crab Cakes

1 of 9

All Reviews

Amy S

12/08/2012

Helpful

(14)

modgma

06/12/2014

Helpful

(9)

k8oehler

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.

Helpful

(2)

SULLI9999

12/31/2015

Helpful

(2)

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.

Helpful

(2)

leslie

04/07/2018

Turned out absolutely delicious.

Cynthia

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).

grammy

09/19/2016

I didn't have lemon but used lemon pepper.

NH Grammy

12/27/2016

1 of 2 Mini Crab Cakes

jennifer deneault

2 of 2 Mini Crab Cakes

thanksi'lleatithere

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Mini Crab Cakes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Mini Crab Cakes

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Mini Crab Cakes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Mini Crab Cakes