Crab Cakes

By Berta Ing  

Uztailaren 2, 2016

Crab cakes that are made with Greek Yogurt are the essence of bliss with each bite. Simply put, a fun, festive appetizer, that you can serve at a party, for dinner with family, or as a snack alone, it is that simple! Need proof, check out the recipe and give it try. Let us know how it turns out?

  • Prep: 35 mins
  • Egosten: 1 hr 25 mins

Norabide

1Mix the crabmeat, egg and a 1/3 cup of the Greek Yogurt together with the red pepper, green onions, lemon zest, a ½ cup of the panko bread crumbs and some fresh black pepper.

2Then form the crab cakes using an ice cream scooper and finish the crab cakes with the remaining panko bread crumbs and then placing them on a parchment lined baking sheet and make sure you spray LIGHTLY with some cooking spray.

3 Then bake the crab cakes formed in a 400 degree oven, that has been pre-heated for 12-15 or when golden brown.

4Then, mix the remaining Greek Yogurt, lemon juice, chopped parsley and basil. Finally, season with some cracked black pepper, serve with the dipping sauce.

Osagaiak

1 lb of Fancy Lump Crabmeat, well drained

1 egg, lightly beaten

1 cup of plain Greek Yogurt, non-fat is best

1/4 cup chopped red bell pepper

1/4 cup of thinly sliced green onions

1 tsp. grated zest of one lemon

Some cracked pepper to taste

1 cup of panko bread crumbs

Some cooking spray

2 tablespoons of chopped parsley

2 tablespoons of chopped basil

2 tablespoons of lemon juice

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