Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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A crab cake served with a fat-free yogurt dill-lime sauce that's simple enough for busy weeknight dinner! Made with nutrient-rich, fat-free yogurt and try using reduced-fat Parmesan cheese. The cheese does contain a small amount of lactose, and the live and active cultures in yogurt help digest lactose, making it a friendly option for those who are lactose intolerant. Ingredients:
for crab cakes |
1/2 cup plain fat-free yogurt |
1/3 cup grated parmesan cheese |
1/4 cup egg substitute |
1 tablespoon dijon mustard |
1 tablespoon minced chives |
1 tablespoon parsley, chopped |
1 shallot, minced |
1 teaspoon minced garlic |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 pound lump crabmeat, fresh or canned |
1/2 cup panko bread crumbs |
nonstick cooking spray |
for coleslaw |
1 (8 ounce) container plain fat-free yogurt |
2 teaspoons fresh lime juice |
2 teaspoons sugar |
1/4 teaspoon celery salt |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/2 teaspoon red pepper sauce |
1 (16 ounce) bag coleslaw mix |
for lime dill yogurt sauce |
1 (8 ounce) container plain fat-free yogurt |
2 teaspoons lime zest |
2 teaspoons lime juice |
2 tablespoons chopped fresh dill |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. For coleslaw:
2. In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
3. For lime dill yogurt sauce:
4. In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.
5. For crab cakes:
6. Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and breadcrumbs into yogurt mixture.
7. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).
8. Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.
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