Crab Cakes with Lemon Dill Yogurt Sauce

Crab Cakes with Lemon Dill Yogurt Sauce

Yields: 4 servings | Serving Size: 2 cakes | Calories: 347 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 179mg | Sodium: 1172mg | Carbohydrates: 28g | Fiber: 2g | Sugars: 5g | Protein: 30g | SmartPoints: 9 |

Ingredients

  • 2 (6 ounce) cans lump crab meat
  • 1/3 cup diced red bell pepper
  • 3/4 cup whole wheat breadcrumbs, divided
  • 2 large eggs, beaten, divided
  • 1/3 cup flour
  • 1/4 cup chopped chives
  • 1/3 cup finely chopped celery
  • 1 heaping tablespoon finely chopped cilantro or parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 cup plain nonfat or low fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh dill
Read the whole recipe on Skinny Ms.