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Curried Mini Crab Cakes

Published December 26, 2020
1 minute read
Curried Mini Crab Cakes
Published December 26, 2020
1 minute read
In This Article

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%

Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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