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