Crab Cakes with Creamy Cucumber Sauce

You've never made quicker - or tastier - crab cakes than these. With zesty lemon, sweet bell pepper and a yogurt-cucumber sauce over top, these cakes offer an unbeatable flavor combination.
These crab cakes with creamy cucumber sauce are zesty and flavorful

These crab cakes with creamy cucumber sauce are zesty and flavorful

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


  1. In a food processor, puree chives, cucumber and yogurt. Season with salt and pepper and set aside.
  2. 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.
  3. 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.
  4. Divide lettuce among plates. Divide cakes among leaves and top each with about 2 tbsp sauce. Serve with remaining sauce.

Nutrition Information

  • 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