Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Name: Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons celery salt; 1 Tbsp minced chives; 454 grams coleslaw mix; 1 Tbsp Dijon mustard; 59 milliliters egg substitute; 227 grams plain fat-free yogurt; 2 Tbsps chopped fresh dill; 1 teaspoon minced garlic; 2 teaspoons lime juice; 2 teaspoons lime zest; 454 grams lump crabmeat, fresh or canned; 118 milliliters panko bread crumbs; 79 milliliters grated Parmesan cheese; 1 Tbsp parsley, chopped; 0 teaspoons pepper; 1 teaspoons red pepper sauce; 0 teaspoons salt; 1 shallot, minced; 2 teaspoons sugar; 0 teaspoons white pepper

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce a try. One serving contains 122 calories, 16g of protein, and 2g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up egg substitute, dill, coleslaw mix, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 28 minutes. It is a good option if you're following a pescatarian diet.

Instructions

In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated.

Ingredients you will need

Coleslaw Mix

Hot Sauce

Celery Salt

Lime Juice

Pepper

Yogurt

Sugar

Salt

Equipment you will use

Bowl

Serve chilled.

In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Lime Zest

Yogurt

Dill

Equipment you will use

Bowl

Serve chilled.

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Crabmeat

Parmesan

Mustard

Parsley

Shallot

Chives

Garlic

Yogurt

Egg

Equipment you will use

Bowl

Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

Ingredients you will need

Crab

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.

Ingredients you will need

Cooking Spray

Crab

Equipment you will use

Frying Pan

Serve hot with coleslaw and lime dill yogurt sauce.

Ingredients you will need

Yogurt

Sauce

Dill

Lime

Equipment

Bowl

Frying Pan

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.