Mini Baked Crab Cakes
Ingredients
Mini Crab Cakes
-
16
oz
fresh lump crab meat
-
½
cup
plain yogurt
-
1
large
egg
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon zest
-
1
teaspoon
old bay seasoning
-
1
tablespoon
chives, chopped
-
1
tablespoon
red onion, finely diced
-
¼
cup
red pepper, finely diced
-
to taste
salt
Panko Crust
-
1
cup
gluten free panko crumbs
-
⅓
cup
grated parmesan cheese
-
2
tablespoons
unsalted butter, melted
Sriracha Sauce
-
¼
cup
plain yogurt
-
1
teaspoon
sriracha sauce
-
½
teaspoon
garlic powder
-
¼
teaspoon
smoked paprika
Instructions
- Preheat the oven to 350°F.
- Prepare the Sriracha sauce by mixing yogurt, sriracha sauce, garlic powder, and smoked paprika in a small bowl and set aside.
- Spray a mini muffin pan with cooking spray and set aside.
- In a large bowl, combine crab meat, yogurt, egg, lemon juice, lemon zest, old bay seasoning, chives, red onion, red pepper, and salt, mixing gently.
- In a small bowl, combine gluten free panko, parmesan cheese, and melted butter, tossing gently.
- Place a small scoop of the panko mixture in each mini muffin tin and press down with a spoon.
- Spoon the crab mixture into each cup.
- Bake for 20-25 minutes until the edges are slightly browned and crispy.
- Remove from the oven and scoop the crab cakes out.
- Serve warm with the Sriracha sauce.
Nutrition Facts (estimated)
Servings
24 mini crab cakes
Calories
127
Total fat
6g
Total carbohydrates
6g
Total protein
13g
Sodium
411mg
Cholesterol
74mg
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