Fish

Mini Crab Cakes Cups takes several minutes to prepare.

Mini Crab Cakes Cups takes several minutes to cook.

Mini Crab Cakes Cups makes 24 servings.

The ingredients for Mini Crab Cakes Cups are:

4 oz fat free cream cheese, at room temperature
4 oz light cream cheese, at room temperature
3/4 cup finely grated parmesan cheese, divided
1 large egg
1/4 cup fat free plain greek yogurt
1/2 tsp lemon zest
3 tsp dried chives, divided
1/4 tsp kosher salt
pinch cayenne pepper
10 oz lump crabmeat, patted dry and coarsely shredded
1 cup panko breadcrumbs
4 Tbsp country crock + calcium, melted

Here is how you make Mini Crab Cakes Cups:

In a medium bowl, whisk the cream cheeses vigorously until smooth. Add 1/4 cup of the parmesan and the egg and whisk until well combined. Beat in the greek yogurt, lemon zest, 1 teaspoon chives, kosher salt and cayenne pepper. Gently fold in the crabmeat with a rubber spatula. (You can make the filling 1 day ahead, cover and store in the refrigerator.) Preheat oven to 350 F. Spray a mini muffin pan with 24 wells with nonstick cooking spray. Combine the panko, remaining parmesan and remaining chives in a medium bowl. Add the margarine and toss until evenly moistened. Spoon 1 generous teaspoon of the panko mixture into the bottom of each well of the muffin tin. Press to form a crust. Top each crust with 1 generous tablespoon of the crab mixture. Finally, sprinkle the top of each with 1 teaspoon of the panko mixture (the bites will slightly overflow the tops of the wells). Bake the crab cakes for about 30 minutes, or until the tops are golden brown and the filling is set. Transfer muffin pan to a wire rack and let cool for about 3 minutes then run a knife around each cake and gently lift out of the pan. Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Mini Crab Cakes Cups is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 60.4

• Total Fat: 2.9 g
• Cholesterol: 23.9 mg
• Sodium: 229.1 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.0 g
• Protein: 4.9 g