Mini Panko Crusted Crabcakes
Prep time
Cook time
Total time
Recipe type: Appetizers
Serves: 25
  • 1lb jumbo lump crabmeat
  • ¼ cup fresh chives, minced
  • ¼ cup celery, chopped finely
  • 1 large egg
  • ¼ cup nonfat greek yogurt
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon hot sauce
  • 1¼ cups panko bread crumbs
  1. Sort through crab and discard any bits of shell.
  2. In a large bowl, combine celery, minced chives, greek yogurt, egg, mustard, and hot sauce; mix well with a fork.
  3. Add crab and ¼ cup panko; stir gently just to mix.
  4. Put remaining 1 cup panko in a shallow bowl.
  5. Shape crab mixture into 24 cakes, each about 2 inches wide and ½ inch thick.
  6. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
  7. Place cakes slightly apart onto a well oiled non-stick baking pan.
  8. Bake at 475° until golden brown, 15 to 18 minutes.
  9. With a spatula, transfer crab cakes to a platter.
  10. Serve hot.
Recipe by Moore Ways to Wellness at