Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Crab

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.

None
Jill Silverman Hough

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.

Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g