Recipe

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

January 01, 2014
makes 8 servings
prep time 20 min
cook time 8 min

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 breadcrumbs
  • nonstick cooking spray

For coleslaw:

  • 1 container (8 ounces) 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 bag (16 ounces) coleslaw mix

For lime dill yogurt sauce:

  • 1 container (8 ounces) 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

Instructions

For coleslaw:

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.

For lime dill yogurt sauce:

In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

For crab cakes:

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.

Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

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.

Yield: 1 crab cake plus 1/8 of the coleslaw and 1/8 of yogurt sauce, per serving

Recipe courtesy of Chef Chris Ward, Mercury Grill, Plano, Texas, on behalf of 3-Every-Day™ of Dairy

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

PT20M PT8M PT28M Serves 8 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 breadcrumbs, nonstick cooking spray,

For coleslaw:

1 container (8 ounces) 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 bag (16 ounces) coleslaw mix,

For lime dill yogurt sauce:

1 container (8 ounces) 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,

nutritional facts

Per serving

Calories 200

Total Fat 6g

Saturated Fat 1.5g

Cholestrol 60mg

Sodium 630mg

Total Carbohydrate 17g

Dietary Fiber 2g

Protein 19g

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