-
-
My review
Mini Crab Cakes
4
Dannon Oikos
"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 56Original recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
- 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
Share
Explore more
Reviews
Read all reviews 911 Ratings
-
-
-
-
-
Most helpful positive review
12/8/2012
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...
Most helpful critical review
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).
Most helpful
Most positive
Least positive
Newest
12/8/2012
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...
6/12/2014
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 a...
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 th...
6/17/2015
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.
2/10/2015
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.
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).
12/26/2016
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 go...