Mini Crab Cakes
Nothing says decadent and delicious quite like this simple and healthy version of a traditional crab cake. Packed with large chunks of crab and the bright flavors of bell pepper and capers, these are a delightful addition to any meal.
Instructions
- Preheat the air fryer to 360°F.
- In a medium bowl, mix the crab, bell pepper, scallion, garlic, and capers until combined.
- Add the yogurt and egg. Stir until incorporated. Mix in the bread crumbs and salt.
- Divide this mixture into 6 equal portions and pat out into patties. Place the crab cakes into the air fryer basket in a single layer, making sure that they don't touch each other. Brush the tops of each patty with a bit of olive oil.
- Bake for 10 minutes.
- Remove the crab cakes from the air fryer and serve with lemon wedges on the side.
INGREDIENT TIP:
If you cannot find fresh crab meat at the seafood counter, canned lump crab that has been drained will work. I do not recommend using imitation crab.
PER SERVING: Calories: 87; Total Fat: 4g; Saturated Fat: 1g; Protein: 9g; Total Carbohydrates: 4g; Fiber: 0g; Sugar: 1g; Cholesterol: 61mg