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.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
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.
Ingredients
0/12
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.
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.
115
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
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.
Frequently Asked Questions
Can I use fresh crabmeat instead of canned?
Yes, fresh crabmeat works well. Just be sure to drain and pick through it carefully to remove any cartilage.
What can I substitute for Greek yogurt in the recipe?
You can use mayonnaise or sour cream as a substitute, but yogurt adds a nice tang and moisture.
How do I prevent the crab cakes from falling apart?
Gently mix the ingredients without overworking and use enough breadcrumbs to bind them. Chilling the formed cakes before baking can also help.
Can I make these ahead of time and reheat them?
Yes, you can prepare and shape them in advance, then refrigerate for up to 24 hours before baking.
Is it possible to pan-fry these instead of baking?
Yes, pan-frying in a lightly oiled skillet over medium heat until golden brown works well.
What can I serve with the yogurt and herb sauce?
It pairs nicely with a simple salad, steamed vegetables, or crusty bread.
Can I freeze the crab cakes before cooking?
Yes, freeze them on a baking sheet until firm, then transfer to a bag. Bake straight from frozen, adding a few extra minutes.
How spicy are these crab cakes?
They are mild, but you can add a pinch of cayenne or hot sauce to the mixture for extra heat.
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