Mini Crab Cakes

Ingredients:

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
1/4 cup finely chopped red bell pepper
1/4 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

Directions:

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

Source: Pampered Chef