Budget-friendly crab clas meat delivers rich flavors and a hearty texture that pairs well with the bold, savory kick of Thai red curry paste.
The post Curried Mini Crab Cakes appeared first on MyFitnessPal Blog.
These bite-sized crab cakes are perfect for entertaining or meal prep, since leftovers reheat beautifully. Budget-friendly crab claw meat delivers rich flavor and a hearty texture that pairs well with the bold, savory kick of Thai red curry paste.
Active time: 15 minutes | Total time: 30 minutes
Curried Mini Crab Cakes
Ingredients
- 1/3 cup (80g) plain fat-free Greek yogurt
- 1 1/2 tbsp Thai red curry paste
- 1/4 tsp kosher salt
- 2 large eggs
- 1/2 cup (30g) panko breadcrumbs
- 1/3 cup (33g) green onions, chopped
- 1 lb (454g) crab claw meat, drained and shell pieces removed
Directions
Preheat the oven to 400°F (200°C). Lightly coat a 24-cup mini muffin pan with cooking spray.
In a large bowl, whisk together the yogurt, curry paste, salt, and eggs. Stir in the panko breadcrumbs and green onions. Gently fold in the crab meat.
Divide the mixture evenly among the prepared muffin cups; the cups will be quite full. Bake until the crab cakes are lightly browned and set, about 15 minutes.
Serves: 8 | Serving Size: 3 crab cakes
Nutrition (per serving): Calories: 86; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 120mg; Sodium: 332mg; Carbohydrate: 4g; Dietary Fiber: 0g; Sugar: 1g; Protein: 14g
Nutrition Bonus: Potassium: 187mg; Iron: 4%; Calcium: 15%
Originally published December 2020; Updated July 2026
The post Curried Mini Crab Cakes appeared first on MyFitnessPal Blog.