These crispy, bite-sized seafood treats are perfect for a light appetizer or a tasty snack. Packed with fresh crab meat and just the right blend of spices, they’re sure to impress your family and friends.
In a bowl, combine the crabmeat, egg, 1/3 cup of yogurt, red pepper, green onion, lemon zest, fresh cracked pepper, and half a cup of breadcrumbs. Mix everything gently until it’s just combined. Using a tablespoon or a small ice cream scoop, shape the mixture into mini crab cakes. Then, coat each one with the remaining breadcrumbs and place them on a baking sheet lined with parchment paper. Give them a light spray of cooking spray to help them crisp up.
Pop the baking sheet into a 400°F oven and bake for about 12 to 15 minutes, until the crab cakes turn a nice golden color. While they’re baking, mix together the remaining yogurt with lemon juice, chopped parsley, and basil. Season this sauce with some cracked black pepper to taste. Once the crab cakes are done, serve them warm with the herby yogurt sauce on the side.
- Use fresh or high-quality canned crab meat for the best flavor and texture.
- Chill the mixture before forming the cakes to help them hold together better during cooking.
- Cook over medium heat to ensure they brown nicely without burning on the outside.
These crab cakes are packed with fresh seafood flavor and have a crispy, golden crust that contrasts perfectly with the tender inside. They are quick to make and bring a touch of elegance to any meal, making them a favorite for both casual dinners and special occasions.
Serve with a tangy remoulade or tartar sauce for added zest. They pair well with a light salad, steamed vegetables, or crispy fries. Adding a wedge of lemon on the side brightens the flavors beautifully.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to keep the crust crisp. For longer storage, freeze the uncooked cakes on a tray, then transfer to a freezer bag and cook from frozen when ready.
