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
Why This Recipe Is So Tasty
Tips For Best Results
- Chill the mixture before forming the cakes to help them hold together better during cooking.
- Cook over medium heat to ensure they brown nicely without burning on the outside.
Step 1
In a bowl, combine the crabmeat, egg, 1/3 cup of yogurt, red pepper, green onion, lemon zest, fresh cracked pepper, and half a cup of breadcrumbs. Mix everything gently until it’s just combined. Using a tablespoon or a small ice cream scoop, shape the mixture into mini crab cakes. Then, coat each one with the remaining breadcrumbs and place them on a baking sheet lined with parchment paper. Give them a light spray of cooking spray to help them crisp up.
Step 2
Pop the baking sheet into a 400°F oven and bake for about 12 to 15 minutes, until the crab cakes turn a nice golden color. While they’re baking, mix together the remaining yogurt with lemon juice, chopped parsley, and basil. Season this sauce with some cracked black pepper to taste. Once the crab cakes are done, serve them warm with the herby yogurt sauce on the side.
