crab cakes with coleslaw and lime dill yogurt sauce

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 28 mins


• 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.