Crab Cakes With Coleslaw And Lime-Dill Yogurt Sauce

Ingredients:

***Coleslaw***
1 container (8-ounce size) 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 bag (16-ounce size) coleslaw mix
***Lime-Dill Yogurt Sauce***
1 container (8-ounce size) 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
***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 chopped parsley
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




Directions:
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.

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

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 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.