- 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
- 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.