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Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce


Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce Recipe

Ingredients:
  • 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
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 203
Total Fat 4.8g
Saturated Fat 1.7g
Cholesterol 55mg
Sodium 691mg
Total Carbohydrate 20.6g
Dietary Fiber 1g
Sugars 6.5g
Protein 20.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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