You don’t have to be from Maryland to love crab cakes. These crab cakes work nicely for a small gathering — and leftovers hold up and reheat well for your family. Rich-tasting, less-expensive crab claw meat stands up to the bold flavor of the curry paste.
Active time: 15 minutes Total time: 30 minutes
Curried Mini Crab Cakes
Ingredients
- 1/3 cup (80g) plain fat-free Greek yogurt
- 1 1/2 tablespoons Thai red curry paste
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup (35g) panko breadcrumbs
- 1/3 cup (12g) chopped green onions
- 1 pound (454g) crab claw meat, drained and shell pieces removed
Directions
Preheat the oven to 400°F (200ºC). Lightly coat a 24-cup mini muffin pan with cooking spray.
In a large bowl, whisk together yogurt, curry paste, salt and eggs. Stir in breadcrumbs and green onions. Gently fold in crab meat.
Divide mixture evenly among prepared muffin cups (cups will be quite full). Bake until lightly browned and set, 15 minutes.
Serves: 8 | Serving Size: 3 crab cakes
Nutrition (per serving): Calories: 101; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 97mg; Sodium: 249mg; Carbohydrate: 4g; Dietary Fiber: 2g; Sugar: 2g; Protein 14g
Nutrition Bonus: Potassium: 33mg; Iron: 2%; Vitamin A: 1%; Vitamin C: 1%; Calcium: 15%
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