Mini Crab Cakes

Name: Mini Crab Cakes
Total time: 40
Yield: 18
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

Recipe by Dannon Oikos from allrecipes.com

Appetizer,Snack 40 Mins.

Ingredients

18 servings

•

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
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1 egg, lightly beaten
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1 cup Dannon Oikos Plain Greek Nonfat Yogurt
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¼ cup finely chopped red bell pepper
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¼ cup thinly sliced green onion
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1 teaspoon finely grated zest of one lemon

•

Fresh cracked pepper to taste
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1 cup plain or panko breadcrumbs, divided
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Cooking spray
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2 tablespoons chopped parsley
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2 tablespoons chopped basil
•

2 tablespoons lemon juice

Instructions

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.