• 1 LB 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 TSP. FINELY GRATED ZEST OF ONE LEMON
• FRESH CRACKED PEPPER TO TASTE
• 1 CUP PLAIN OR PANKO BREAD CRUMBS, DIVIDED
• COOKING SPRAY
• 2 TABLESPOONS CHOPPED PARSLEY
• 2 TABLESPOONS CHOPPED BASIL
• 2 TABLESPOONS LEMON JUICE
Instructions
MIX TOGETHER CRABMEAT, EGG, ⅓ CUP YOGURT, RED PEPPER, GREEN ONION, LEMON ZEST FRESH CRACKED PEPPER, AND ½ CUP BREAD CRUMBS.
FORM MINI CRAB CAKES USING A TABLESPOON OR SMALL ICE CREAM SCOOP, AND COAT THE CRAB CAKES IN REMAINING BREAD CRUMBS, PLACING THEM ONTO A PARCHMENT LINED BAKING SHEET. SPRAY LIGHTLY WITH COOKING SPRAY.
BAKE IN A 400 DEGREE 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
Recipe by Nutrition Twins at https://www.nutritiontwins.com/mini-crab-cakes/