"Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!" — Dannon® Oikos®
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1 (16 ounce) can
fancy lump crabmeat, well drained and picked through for cartilage
egg, lightly beaten
Dannon Oikos Plain Greek Nonfat Yogurt
finely chopped red bell pepper
thinly sliced green onion
finely grated zest of one lemon
Fresh cracked pepper to taste
plain or panko breadcrumbs, divided
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Crab Cakes
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 7
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