Crab Cakes With Coleslaw And Lime Dill Yogurt Sauce Recipes

CRAB CAKES WITH COLESLAW AND LIME DILL YOGURT SAUCE

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce image

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.

Provided by Allrecipes Member

Time 28m

Yield 8

Number Of Ingredients 27

Ingredients

½ cup plain fat-free yogurt
⅓ cup grated Parmesan cheese
¼ cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon minced garlic
¼ teaspoon salt
⅛ teaspoon pepper
1 pound lump crabmeat, fresh or canned
½ cup panko bread crumbs
1 serving Nonstick cooking spray
1 (8 ounce) container plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon white pepper
½ teaspoon red pepper sauce
1 (16 ounce) bag coleslaw mix
1 (8 ounce) container plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
¼ teaspoon salt
⅛ teaspoon white pepper

Steps:

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.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.6 g, Cholesterol 55 mg, Fat 4.8 g, Fiber 1 g, Protein 20.4 g, SaturatedFat 1.7 g, Sodium 690.7 mg, Sugar 5.4 g

CRAB CAKES WITH LIME SAUCE

Crab Cakes with Lime Sauce image

Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. -Marjie Gaspar, Oxford, Pennsylvania

Provided by Taste of Home

Categories Appetizers Dinner

Time 25m

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 cans (6 ounces each) lump crabmeat, drained
1 green onion, chopped
1 tablespoon Dijon mustard
1 teaspoon Italian salad dressing mix
1-1/2 cups crushed butter-flavored crackers (about 35), divided
1 cup mayonnaise, divided
2 tablespoons lime juice, divided
1/4 cup canola oil
1/4 cup sour cream
1-1/2 teaspoons grated lime zest

Steps:

In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

Nutrition Facts : Calories 1039 calories, Fat 92g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 1207mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

CRAB CAKES WITH COLESLAW AND LIME DILL YOGURT SAUCE

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce image

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.

Provided by Allrecipes Member

Time 28m

Yield 8

Number Of Ingredients 27

Ingredients

½ cup plain fat-free yogurt
⅓ cup grated Parmesan cheese
¼ cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon minced garlic
¼ teaspoon salt
⅛ teaspoon pepper
1 pound lump crabmeat, fresh or canned
½ cup panko bread crumbs
1 serving Nonstick cooking spray
1 (8 ounce) container plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon white pepper
½ teaspoon red pepper sauce
1 (16 ounce) bag coleslaw mix
1 (8 ounce) container plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
¼ teaspoon salt
⅛ teaspoon white pepper

Steps:

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.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.6 g, Cholesterol 55 mg, Fat 4.8 g, Fiber 1 g, Protein 20.4 g, SaturatedFat 1.7 g, Sodium 690.7 mg, Sugar 5.4 g

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