Mix all ingredients together in a small bowl or ramekin. Store in an airtight container. (You'll end up with a few extra tablespoons of a great seasoning that can be used for many other dishes. This recipe is easily scaled if you want to make it in bulk!)
Preheat oven to 375F and spray a 6-tin muffin pan lightly with olive oil (paper or silicone muffin cups will work too).
Crack the egg into a medium sized bowl. Add the apple cider vinegar and dry mustard powder and whisk until fully incorporated.
Add the Greek yogurt, whisking again until smooth.
Add the feta cheese, stirring and flattening the crumbles with a rubber spatula to remove most (but not all) of the lumps.
Add the green pepper, chives, and Cajun seasoning; stir thoroughly and let sit for 5 to 10 minutes before adding the crab meat.
While the mixture sits, gently squeeze the crab meat by handfuls over the sink to eliminate any excess moisture. Add to the bowl and stir gently to fully coat the crab.
Divide the crab cake batter into 6 equal portions and bake for 15-20 minutes, until the tops are lightly browned and the egg has set.
*Each portion= 3 crab cakes (2 PRO, 5 CHO)
Cajun seasoning recipe adapted from Cheryl Smith, foodnetwork.com, 2016.