Crab Cakes with Lime Cilantro Yogurt

Our dietitians' favourite

A nutritious version of a great summertime meal. Perfect to serve up on the patio!

  • Prep: 20 min
  • Cooking: 10 min
Yields 4 servings
crab cakes with lime cilantro yogurt

Ingredients

  • 8 oz (226 g) canned chunk crabmeat drained
  • 1 cup (250 mL) Ricotta cheese
  • 1 cup (250 mL) breadcrumbs
  • 1/2 cup (125 mL) sliced green onions
  • 2 tbsp (30 mL) mayonnaise
  • 1/2 tsp (2 mL) dry mustard
  • 1/2 tsp (2 mL) lemon juice
  • 1/2 tsp (2 mL) cayenne pepper
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (2 mL) ground black pepper
  • 8 soda crackers crushed
  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) plain yogurt
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tsp (5 mL) lime zest
  • 1 tsp (5 mL) honey
  • 1/4 cup (60 mL) chopped fresh cilantro

Preparation

In a large bowl, mix together crabmeat, Ricotta cheese, breadcrumbs, green onions, mayonnaise, dry mustard, lemon juice, cayenne pepper, garlic powder and black pepper. Using a 1/3 cup of the crabmeat mixture, form eight patties into 1/2 inch thick pieces. Coat the patty with crushed crackers.

Heat oil in a large non-stick skillet over medium-low heat. Fry cakes, covered, for 5 minutes on each side, or until golden brown.

In a medium sized bowl, whisk together yogurt, lime juice, lime zest, honey and chopped cilantro. Serve alongside warm crab cakes.

Tips

If you want your crab cakes to be a bit crispier, bake in the oven for 10 minutes at 375°F (190°C) after pan-frying.

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Nutrition

Nutritional Information

per serving
Energy: 394 Calories
Protein: 25 g
Carbohydrate: 33 g
Fat: 18 g
Fibre: 1.7 g
Sodium: 713 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 32 % / 351 mg
Vitamin B12: 127 %
Selenium: 87 %
Zinc: 44 %
Folate: 38 %