You are here

Hot Crab Cakes With Yogurt Tartar Sauce

admin's picture
  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
  Crab cakes 4
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)

1 Comment

trevor ingleby's picture
Hot Crab Cakes With Yogurt Tartar Sauce Recipe