Hot Crab Cakes With Yogurt Tartar Sauce
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Reduced-calorie mayonnaise||1 Tablespoon|
|Minced dill||1 Tablespoon (Fresh)|
|Garlic||2 Clove (10 gm), minced|
|Fresh lime juice||1 Teaspoon|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Plain non-fat yogurt||1 Tablespoon|
|Reduced-sodium soy sauce||2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Cooked crabmeat||8 Ounce, cartilage removed|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Canola oil||1 Teaspoon|
For the sauce: In a small bowl, stir together the yogurt, mayonnaise, dill, garlic and lime juice.
Set the sauce aside.
For the crab cakes-.
In a medium bowl, stir together the egg substitute, mustard, yogurt, soy sauce and pepper sauce.
Add the crab, celery and onions.
Mix until combined.
Form the crab mixture into 16 patties.
Add 1/2 teaspoon of the oil to a large no-stick skillet and heat over medium heat.
Add half the crab patties.
Cook for 4 minutes.
Turn the patties over and cook about 4 minutes more or until golden.
Cook the remaining patties using the remaining 1/2 teaspoon of oil.