Miniature Crab Cakes with a Spicy Dijon Sauce

These crab cakes are so versatile you can use

them as a party appetizer or as a main course!

We love them served over top of mixed greens with a

selection of fresh vegetables added.

 

Ingredients:

• large egg beaten
• 1/2 cup yellow onion diced small
• 1/2 cup celery diced small
• 1/2 cup red pepper diced small
• 1 Tablespoon capers (drained)
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon olive oil
• 1 Tablespoon minced garlic
• 1 can crab meat (6 oz)
• 1/4 cup panko bread crumbs
• 1/4 cup Greek yogurt
• 1 Tablespoon Dijon mustard
• 1/2 Tablespoon Greek seasoning

 

Sauce Ingredients:

• 1/2 cup Greek yogurt
• Tablespoon Dijon mustard
• teaspoon of Sriracha sauce

 

Combine all sauce ingredients together and use as a topping for the crab cakes.

 

Directions:

 

1.) Preheat oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray and set aside.

 

2.) In a skillet, heat oil, celery, onion, red pepper, garlic, Worcestershire sauce, capers and Greek seasoning over medium high heat. Cook for 12 minutes or until all vegetables are soft.

 

3.) In a medium sized bowl break up the crab meat into small pieces. Combine with panko, Dijon mustard, Greek yogurt, and the egg. Mix well.

 

4.) Portion the crab meat mixture into the muffin tin. Bake for 18 minutes or until lightly golden brown.

 

5.) Top with sauce and serve as an appetizer or over mixed greens.