Description
This easyMini Baked Crab Cakes recipeis seriously delicious! Made with lump crab meat, yogurt, lemon, gluten free panko and topped with a spicy sriracha sauce. These crab cakes are the perfect healthy party appetizer!
Ingredients
Scale
Mini Crab Cakes
- 16 oz. fresh lump crab meat, drained of excess water
- 1/2 cupplain yogurt
- 1egg
- 1 tablespoonslemon juice
- 1 teaspoonlemon zest
- 1 teaspoonold bay seasoning
- 1 tablespoonchives, chopped
- 1 tablespoonred onion, finely diced
- 1/4 cupred pepper, finely diced
- salt to taste
Panko Crust:
- 1 cupgluten free panko crumbs
- 1/3 cupgrated parmesan cheese
- 2 tablespoonsunsalted butter, melted
Sriracha Sauce:
- 1/4 cupplain yogurt
- 1 teaspoonsriracha sauce
- 1/2 teaspoongarlic powder
- 1/4 teaspoonsmoked paprika
Instructions
- Preheat oven to 350 degrees F.
- For Sriracha Sauce: to a small bowl add yogurt, sriracha sauce, garlic powder andsmoked paprika. Mix together and set aside.
- Spray a mini muffin pan with cooking spray. Set aside.
- To a large bowl add, lump crap meat, yogurt, egg, lemon juice, lemon zest, old bay seasoning, chives, red onion, red pepper and salt to taste. Gently mix ingredients, so as not to break down the crab too much. Set aside.
- In a small bowl add gluten free panko, parmesan cheese and melted butter. Gently toss.
- Add a small scoop to just fill the bottom of each mini muffin tin. (will be 24 mini muffins)
- Press the panko mixture down using a spoon.
- Spoon the crab mixture into each cup.
- Bake for 20-25 minutes or until the edges are slightly browned and crispy. Remove pan from oven and scoop crab cakes out.
- Serve warm with Sriracha Sauce.
Nutrition
- Serving Size:2 crab cakes
- Calories:127
- Sugar:1 g
- Sodium:411 mg
- Fat:6 g
- Saturated Fat:4 g
- Carbohydrates:6 g
- Fiber:1 g
- Protein:13 g
- Cholesterol:74 mg
Keywords:baked crab cakes, mini crab cakes, how to make crab cakes, seafood recipes, easy crab recipes, gluten free recipes, healthy appetizer, party appetizer, easy party food recipes,
