Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce Recipe

Name: Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For coleslaw:
2
In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce.
3
Gently stir in coleslaw mix until coated.
4
Serve chilled.
5
For lime dill yogurt sauce:
6
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper.
7
Serve chilled.
8
For crab cakes:
9
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
10
Gently mix crabmeat and breadcrumbs into yogurt mixture.
11
Divide mixture into 8 equal portions and shape into 2-inch cakes.
12
(Crab cakes may be refrigerated up to 4 hours before cooking).
13
Place a large, nonstick skillet over medium high heat.
14
Spray with nonstick cooking spray and slide crab cakes into skillet.
15
Cook about 4 minutes per side or until golden brown and heated through.
16
Serve hot with coleslaw and lime dill yogurt sauce.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: For crab cakes:, 1/2 cup plain fat-free yogurt, 1/3 cup grated Parmesan cheese, 1/4 cup egg substitute, and more.

Yes, Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

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