Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
"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."
Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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