Mini Crab Cakes

Ingredients

• 1 can fancy lump crabmeat , 16 ounce
• 1 egg , lightly beaten
• 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
• 0.25 cups finely chopped red bell pepper
• 0.25 cups 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

Instructions

1. 1

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

2. 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. 3

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

4. 4

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