Ingredients

Preparation 20 minutes, cooking time 8 minutes

For Coleslaw:
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
16-ounce bag coleslaw mix

For Lime-Dill Yogurt Sauce:
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

For the Crab Cakes:
1/2 cup plain fat-free yogurt
1/3 cup grated Parmesan cheese
1/4 cup egg substitute (see note)
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon chopped parsley
1 shallot, minced
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound lump crab meat, fresh or canned
1/2 cup panko bread crumbs
Nonstick cooking spray

To make Coleslaw:
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.
To make Lime-Dill Yogurt Sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

To make the Crab Cakes:
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and bread crumbs into yogurt mixture. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).
Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes each side, or until golden brown and heated through. Serve hot with Coleslaw and Lime Dill Yogurt Sauce. Makes 8 servings.
Note: If egg substitute is not available, you can use an equal amount of egg whites (but nutrition analysis is based on the use of egg substitute).

Directions

Nutrition information per serving of 1 crab cake plus 1/8 of the coleslaw and 1/8 of yogurt sauce: 200 cal., 6 g total fat (1.5 g saturated), 60 mg chol., 630 mg sodium, 19 g pro., 17 g carbo., 2 g dietary fiber.