Dannon Oikos Recipe ⇉ Mini Crab Cakes

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

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

Cooking Directions

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

• calories55.5
• carbohydrateContent5.4 g
• cholesterolContent30.3 mg
• fatContent0.8 g
• fiberContent0.1 g
• proteinContent7.9 g
• saturatedFatContent0.2 g
• sodiumContent133.8 mg
• sugarContent0.2 g