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Crab Cakes w/Coleslaw & Lime-Dill Yogurt




Source of Recipe


Internet


List of Ingredients




For the coleslaw:
8-ounce container plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
¼ teaspoon celery salt
¼ teaspoon salt
teaspoon white pepper
½ teaspoon red pepper sauce
16-ounce bag coleslaw mix

For the yogurt sauce:
8-ounce container plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
¼ teaspoon salt
teaspoon white pepper

For the crab cakes:
½ cup plain fat-free yogurt
1/3 cup grated parmesan cheese
¼ cup egg substitute (see note)
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon chopped parsley
1 shallot, minced
1 teaspoon minced garlic
¼ teaspoon salt
teaspoon pepper
1 pound lump crab meat, fresh or canned
½ cup panko bread crumbs
Nonstick cooking spray


Recipe



Cook's notes: The slaw, sauce and crab-meat mixture can be pre pared ahead of time. If egg substitute is not available, you can use an equal amount of egg whites. (But nutrition analysis is based on the use of egg substitute.) Panko, the Japanese style of bread crumbs, is often found in the imported or Asian food section of large supermarkets. You may substitute dried plain or freshly grated bread crumbs, though the texture will differ.

Make the 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.

Make Lime-Dill Yogurt Sauce: In a medium bowl, stir together yo gurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

Make the crab cakes: Mix together yogurt, parmesan, egg, mus tard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crab meat and bread crumbs into yogurt mix ture. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cook ing.)

Cook the crab cakes: Place a large, nonstick skillet over medium- high heat. Coat with nonstick cooking spray, and slide crab cakes into skillet. Cook about 4 minutes each side or until golden brown and heated through.