Name: Mini Crab Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Fancy lump crabmeat, well drained and picked through for cartilage - 1 (16 ounce) can; Egg, lightly beaten - 1; Dannon Oikos Plain Greek Nonfat Yogurt - 1 cup; Finely chopped red bell pepper - ¼ cup; Thinly sliced green onion - ¼ cup; Finely grated zest of one lemon - 1 teaspoon; Fresh cracked pepper to taste - 1 teaspoon; Plain or panko breadcrumbs, divided - 1 cup; Cooking spray - 1 cup; Chopped parsley - 2 tablespoons; Chopped basil - 2 tablespoons; Lemon juice - 2 tablespoons

Ingredients for - Mini Crab Cakes

1. Fancy lump crabmeat, well drained and picked through for cartilage 1 (16 ounce) can

2. Egg, lightly beaten 1

3. Dannon Oikos Plain Greek Nonfat Yogurt 1 cup

4. Finely chopped red bell pepper ¼ cup

5. Thinly sliced green onion ¼ cup

6. Finely grated zest of one lemon 1 teaspoon

7. Fresh cracked pepper to taste 1 teaspoon

8. Plain or panko breadcrumbs, divided 1 cup

9. Cooking spray 1 cup

10. Chopped parsley 2 tablespoons

11. Chopped basil 2 tablespoons

12. Lemon juice 2 tablespoons

How to cook deliciously - Mini Crab Cakes

1 . Stage

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.

2 . Stage

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 . Stage

Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.

4 . Stage

Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.