Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce

Makes 8  servings

Prep Time: 20  min
Cook Time: 8  min

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

For coleslaw:

  • 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

PROCEDURE

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

Recipe courtesy of Chef Chris Ward, Mercury Grill, Plano, Texas, on behalf of 3-A-DayTM of Dairy

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