Salmon Cakes w/ Coleslaw & Lime Dill Yogurt Sauce
Makes 8 servings
Prep time: 20 minutes
Cook time: 8 minutes

Ingredients:

For salmon 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 parsley chopped
• 1 shallot minced
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound canned salmon
• 1/2 cup panko breadcrumbs
• nonstick cooking spray
• 1- 1/2 cups mild Cheddar cheese, shredded

For cole slaw:

• 1 container (8 ounces) 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 ounces) coleslaw mix

For lime dill yogurt sauce:

• 1 container (8 ounces) 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

Directions:
For 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.

For lime dill yogurt sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

For crab cakes:
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and breadcrumbs 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 per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Yield: 1 crab cake plus 1/8 of the coleslaw and 1/8 of yogurt sauce, per serving

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 680mg
• Calcium: 35% Daily Value
• Protein: 18g
• Carbohydrates: 16g
• Dietary Fiber: 2g