Featured image of post Simple Way to Crab Cake Sauce Recipe Remoulade

Simple Way to Crab Cake Sauce Recipe Remoulade

You can really taste the crab.

Mini Crab Cakes

Crab cakes make a delightful appetizer served with tartar, remoulade, or crab cake sauce.

Recipe Summary Mini Crab Cakes

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Ingredients | Crab Cake Sauce Recipe Remoulade

  • 1 (16 ounce) 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 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
  • Directions

  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  • 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.
  • Bake in a 400 degrees 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.
  • Info | Crab Cake Sauce Recipe Remoulade

    prep: 20 mins cook: 20 mins total: 40 mins Servings: 18 Yield: 18 servings

    TAG : Mini Crab Cakes

    Trusted Brands: Recipes and Tips, Dannon Oikos®,


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