Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce2 Reviews
- Prep: 20 min
- Cook: 8 min
- Ready In: 28 min
“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.” - by National Dairy Council
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 203 cal
- 4.8 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This was good. I would make it again. I am not an overly citrus person, and this is a lot of citrus. I recommend heating on medium. medium high made them burn. My picky BF liked it too:)..." See more"
"First, I don't know how this could be done in less than 2 hours. The coleslaw was so dry, I needed to add 1/2 c low fat mayo to make it edible. I didn't care for the consistancy of the fat free yogurt..." See more sauce, and yes, I agree it is way too citrusy. That being said we did enjoy the crab cakes. I substituted ground up pistachios for the bread crumbs, to keep it more low-carb. I also fried them in some olive oil to give them some crisp. becareful not to try flipping them too early or they fall apart. I probably will make the crab cakes again."
Creamy Banana Walnut Oatmeal
Mango-Curry Chicken Salad
Just swipe to see more like this.