Dill yogurt sauce is a lush complement to crab cakes and coleslaw. When these crunchy, creamy and crustacean textures get together, it’s a regular party on a dish. Maybe that’s why crab cakes with dill sauce is counted among classic Mardi Gras recipes. No matter the time of year, such savory flavors are enhanced with the addition of nutritious yogurt.
Ingredients
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 breadcrumbs
nonstick cooking spray
Coleslaw:
1 container (8 ounces) 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 bag (16 ounces) coleslaw mix
Lime Dill Yogurt Sauce:
1 container (8 ounces) 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
Instructions
Crab Cakes:
1. 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.
2. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).
3. 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.
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.
Lime Dill Yogurt Sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.
Yield: 1 crab cake plus 1/8 of the coleslaw and 1/8 of yogurt sauce, per serving
Recipe courtesy of Chef Chris Ward, Mercury Grill, Plano, Texas, on behalf of 3-Every-Day™ of Dairy
