Recipe by National Dairy Council
"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."
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For crab cakes:
plain fat-free yogurt
grated Parmesan cheese
lump crabmeat, fresh or canned
panko bread crumbs
Nonstick cooking spray
1 (8 ounce) container
plain fat-free yogurt
fresh lime juice
red pepper sauce
1 (16 ounce) bag
For lime dill yogurt sauce:
chopped fresh dill
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:)
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 43
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