Recipe by Dannon® Oikos®
"Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!"
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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.
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 absorb in the frying process. Yet the panko keeps them crispy. The lemon zest added to the flavor. Putting the crab cakes on parchment paper makes cleanup easy and keeps them from sticking to the pan. I turned them halfway through baking so they would brown on both sides, without any breaking apart as they often do in frying. I added minced celery and minced onion instead of the green onion and bell pepper. I did not make the sauce, but I think the crab cakes would have been better with a sauce. I will use this recipe for crab cakes from now on.
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.
* 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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