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Little Crab Cakes

crispy, flavorful bites are perfect for a light appetizer or a tasty snack. Made with fresh crab and simple ingredients, they’re sure to impress your family and friends with every delicious bite.

No reviews yetUpdated: Mar 31, 2026

Prep Time 20 min

Cook Time 20 min

Total Time 40 min

Difficulty Medium

Ingredients 0/12

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

Why This Recipe Is A Must Try

These crab cakes are light, flavorful, and full of fresh seafood taste. They come together quickly and make a perfect appetizer or main dish. The crispy outside and tender inside create a wonderful texture that everyone will enjoy.

Kitchen Tips

- Use fresh or high-quality crab meat for the best flavor.
- Avoid overmixing the ingredients to keep the cakes tender.
- Cook on medium heat to ensure they brown nicely without burning.

Directions

Combin the crabmeat, egg, 1/3 cup of yogurt, red pepper, green onion, lemon zest, some fresh cracked pepper, and 1/2 cup of breadcrumbs in a bowl. Mix everything gently until it’s well combined. Using a tablespoon or a small ice cream scoop, shape the mixture into mini crab cakes. Then, coat each one in the remaining breadcrumbs and place them on a baking sheet lined with parchment paper. Give them a light spritz of cooking spray to help them crisp up. Pop the tray into a 400°F oven and bake for about 12 to 15 minutes, or until the crab cakes turn a nice golden color. While they’re baking, whisk together the leftover yogurt, lemon juice, chopped parsley, and basil. Season the sauce with some cracked black pepper to taste. Serve this fresh, tangy sauce alongside the warm crab cakes for dipping.

Serving Tips

Serve with a tangy remoulade or tartar sauce and a wedge of lemon. A simple green salad or coleslaw pairs well to balance the richness. They also go great with crusty bread or steamed vegetables.

Food Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to keep them crispy. For longer storage, freeze uncooked cakes on a tray, then transfer to a freezer bag for up to one month.

115

people cooked this recipe

DC

By Daniel Carter

Recipe Developer

Daniel focuses on practical, easy-to-follow recipes designed for everyday home cooking.

Nutrition Facts

150 Calories

Fat

3 g

Carbs

10 g

Protein

20 g

Fiber

1 g

Sugar

2 g

Sodium

400 mg

Serving Size: 1 crab cake

*Nutrition values are estimates and may vary.

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