Crab Cakes with Spicy Sauce

Name: Crab Cakes with Spicy Sauce
Yield: 4
Ingredients: 1/2 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 1 teaspoon red pepper sauce; 1 teaspoon grated lemon peel; 1/4 teaspoon salt; 2 refrigerated containers (8 oz each) pasteurized lump crabmeat, well drained, cartilage removed; 2 1/2 cups panko breadcrumbs; 1 egg, beaten; 1/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 2 tablespoons mayonnaise; 2 tablespoons finely chopped cilantro; 1 tablespoon finely diced jalapeño; 2 tablespoons finely diced onion; 2 tablespoons finely diced red bell pepper; 1 tablespoon Dijon mustard; 1 teaspoon grated lemon peel; 1 tablespoon Worcestershire sauce; 1 tablespoon seafood seasoning; 2 tablespoons vegetable oil

4 Servings
510 Calories per Serving

A new twist on a classic recipe. Panko breadcrumbs are frequently used in Japanese cuisine and are coarser than regular bread crumbs. They are great for fried foods because they add crunch to the crust.

Ingredient List

Spicy Sauce

1/2 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
1 teaspoon red pepper sauce
1 teaspoon grated lemon peel
1/4 teaspoon salt

Crab Cakes

2 refrigerated containers (8 oz each) pasteurized lump crabmeat, well drained, cartilage removed
2 1/2 cups panko breadcrumbs
1 egg, beaten
1/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
2 tablespoons mayonnaise
2 tablespoons finely chopped cilantro
1 tablespoon finely diced jalapeño
2 tablespoons finely diced onion
2 tablespoons finely diced red bell pepper
1 tablespoon Dijon mustard
1 teaspoon grated lemon peel
1 tablespoon Worcestershire sauce
1 tablespoon seafood seasoning
2 tablespoons vegetable oil

Preparation

Combine Spicy Sauce ingredients in small bowl; cover and chill while preparing Crab Cakes.
Mix crabmeat and breadcrumbs in a medium bowl; set aside.
In a medium bowl, combine egg, yoghurt, mayonnaise, cilantro, jalapeno, onion, bell pepper, mustard, 1 teaspoon lemon peel, Worcestershire, and seafood seasoning. Mix in the crabmeat mixture.
Place about 1/8th of the mixture into the palm of your hand and roll into a ball and flatten into a patty about two inches thick. Repeat with the remaining crab mixture, making a total of eight crab cakes.
In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly. Serve crab cakes with Chili Sauce.

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Servings: 4

Serving size: 1 Serving

Amount per serving (Calories ): 510

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	22g	34%
Saturated Fat	3g	16%
Trans Fat	0g	% Value not available
Cholesterol	135mg	46%
Sodium	860mg	36%
Total Carbohydrate	54g	18%
Dietary Fiber	0g	0%
Soluble Fiber	0g	% Value not available
Sugars	6g	% Value not available
Protein	24g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	15%
Calcium	Value not available	15%
Iron	Value not available	15%
Potassium	410mg	12%
Thiamin	Value not available	4%
Riboflavin	Value not available	10%
Niacin	Value not available	15%
Vitamin B6	Value not available	10%
Vitamin B12	Value not available	50%
Pantothenic Acid	Value not available	10%
Phosphorus	Value not available	25%
Magnesium	Value not available	10%
Zinc	Value not available	25%
Manganese	Value not available	10%
Selenium	Value not available	60%
Copper	Value not available	35%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.