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

Nutrition Information (Amount per serving)

Total Fat 22g 34%, Saturated Fat 3g 16%, Cholesterol 135mg 46%, Sodium 860mg 36%, Potassium 410mg 12%, Total Carbohydrate 54g 18%, Dietary Fiber 0g 0%, Vitamin A 8%, Vitamin C 15%, Calcium 15%, Iron 15%, Vitamin D 2%, Vitamin E 15%, Thiamin 4%, Riboflavin 10%, Niacin 15%, Vitamin B6 10%, Folic Acid 15%, Vitamin B12 50%, Pantothenic Acid 10%, Phosphorus 25%, Magnesium 10%, Zinc 25%, Selenium 60%, Copper 35%, Manganese 10%

Nutrition Other (Amount per serving)

Calories 510, Calories from Fat 200, Trans Fat 0g, Monounsaturated Fat 3 1/2g, Polyunsaturated Fat 7g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 6g, Protein 24g, Beta-Carotene 10%, Omega-3 1g, Carbohydrate Choice 3 1/2, Starch 2, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 2 1/2, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 4, Fruits 0c, Vegetables 0c, Grains 0oz-eq, Meat & Beans 3oz-eq, Dairy 0c, Fats & Oils 2tsp