Baked Mini Crab Cakes with Yogurt Sauce

Follow our step-by-step guide on how to make Baked Mini Crab Cakes with Yogurt Sauce.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C) and lining a baking sheet with parchment paper to make cleanup a breeze.

2. Step 2

   In a large mixing bowl, combine the sweet crabmeat with a beaten egg, 1/3 cup of creamy yogurt, diced red bell pepper, chopped green onion, zesty lemon peel, and a sprinkle of fresh cracked pepper.

3. Step 3

   Give it a good mix until everything is beautifully blended.

4. Step 4

   Next, gradually fold in 1/2 cup of breadcrumbs, stirring gently until they’re evenly distributed throughout the mixture.

5. Step 5

   Now comes the fun part! Using a tablespoon or a small ice cream scoop, shape the mixture into delightful mini crab cakes, rolling each one in the remaining breadcrumbs for a lovely crispy coating.

6. Step 6

   Place your little treasures on the prepared baking sheet, and don’t forget to give them a light spray of cooking spray on top to encourage that golden-brown finish while they bake.

7. Step 7

   Pop the baking sheet into your preheated oven and let the crab cakes bake for about 12 to 15 minutes, or until they’re lightly golden and cooked through, filling your kitchen with a mouthwatering aroma.

8. Step 8

   While the crab cakes are baking, whip up a refreshing yogurt sauce by mixing the remaining yogurt with a splash of lemon juice, chopped parsley, and fragrant basil in a small bowl.

9. Step 9

   Season it with cracked black pepper to taste for that extra zing.

10. Step 10

    Once the crab cakes are ready, serve them warm alongside the yogurt sauce for dipping, and enjoy a delightful bite of ocean-inspired goodness!.