Hot Crab Cakes With Yogurt Tartar Sauce

Recipe Ingredients

		Sauce
1/2 cup	118ml	Nonfat plain yogurt
1 tablespoon	15ml	Reduced-calorie mayonnaise
1 tablespoon	15ml	Minced fresh dill
2		Garlic cloves - minced
1 teaspoon	5ml	Fresh lime juice
		Crab Cakes
1/4 cup	49g / 1.7oz	Fat-free egg substitute
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Nonfat plain yogurt
2 teaspoons	10ml	Reduced-sodium soy sauce
1/4 teaspoon	1.3ml	Hot-pepper sauce
8 oz	227g	Cooked crabmeat - cartilage removed
1/3 cup	36g / 1.3oz	Finely-chopped celery
1/4 cup	15g / 0.5oz	Finely-chopped green onions
1 teaspoon	5ml	Canola oil

Recipe Instructions

Chef's Note: Always pick over crabmeat to remove any little bits of shell and pieces of cartilage that might be in with the meat. Then flake the meat with your fingers to break up large pieces. For purposes of this recipe, you don't need to buy the most expensive crab. The meat labeled claw meat, special or backfin is cheaper than jumbo lump backfin. If your budget is tight, opt for artificial crab, also known as surimi.

To make the sauce: In a small bowl, stir together the yogurt, mayonnaise, dill, garlic and lime juice. Set the sauce aside.

To make 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 nonstick 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. Serve the crab cakes with the sauce.

This recipe yields 16 crab cakes; serving size 4.

Nutritional Information Per Serving: Calories: 118; Fat: 3.5 grams (27% of calories); Cholesterol: 51 milligrams; Fiber (grams) 0.4.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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