Nutritional Bonus: Do your digestive tract a favor and eat probiotic yogurt regularly! Probiotics are "good" bacteria in our gut that help keep the "bad" bacteria in check, which can provide a boost to both your digestive and immune systems. Opt for yogurt from grass-fed cows whenever possible, as it tends to be higher in healthful omega-3 fatty acids.
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- 12 fresh chives, cut into 3- or 4-inch lengths
- 1/2 cucumber, peeled, halved lengthwise, seeded and cut into 3 or 4 pieces
2/3 cup plain reduced-fat yogurt (Opt for regular yogurt, as the Greek variety is too thick for this particular dish)
- Sea salt and fresh ground black pepper, to taste
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 lb cooked lump crabmeat, picked over
- 1 1/3 cups whole-wheat panko bread crumbs
- 1/2 cup seeded and chopped red bell pepper
- 5 large egg whites
- 2 tbsp sunflower or safflower oil
- 8 large butter lettuce leaves
- In a food processor, puree chives, cucumber and yogurt. Season with salt and pepper and set aside.
- In a large bowl, combine lemon zest, lemon juice, crab, panko, bell pepper and salt. Stir in egg whites. Using damp hands, shape mixture into 8 cakes, each about 3/4-inch thick, arranging cakes on the back of a baking sheet.
- In each of two medium nonstick skillets on medium, heat 1 tbsp oil. Carefully slide cakes off a baking sheet and into skillets, 4 per skillet. Cook until golden brown and cooked through, about 4 minutes per side.
- Divide lettuce among plates. Divide cakes among leaves and top each with about 2 tbsp sauce. Serve with remaining sauce.
- Serving Size: 2 crab cakes, 1/4 cup cucumber sauce, 2 lettuce leaves
- Calories: 327
- Carbohydrate Content: 26 g
- Cholesterol Content: 83 mg
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 36 g
- Saturated Fat Content: 1 g
- Sodium Content: 576 mg
- Sugar Content: 6 g