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Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Rated as 3 out of 5 Stars

"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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Ingredients

28 m servings 203 cals
Original recipe yields 8 servings

Directions

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  1. For coleslaw:
  2. 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.
  3. For lime dill yogurt sauce:
  4. In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.
  5. For crab cakes:
  6. 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.
  7. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).
  8. 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.

Nutrition Facts


Per Serving: 203 calories; 4.8 g fat; 20.6 g carbohydrates; 20.4 g protein; 55 mg cholesterol; 691 mg sodium. Full nutrition

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Reviews

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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 ...