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Hot Crab Cakes With Yogurt Tartar Sauce

main dish, low fat, seafood

=== SAUCE ===
1/2 cup nonfat plain yogurt
1 tablespoon reduced-calorie mayonnaise
1 tablespoon minced fresh dill
2 garlic cloves; minced
1 teaspoon fresh lime juice
=== CRAB CAKES ===
1/4 cup fat-free egg substitute
1 tablespoon Dijon mustard
1 tablespoon nonfat plain yogurt
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon hot-pepper sauce
8 ounces cooked crabmeat; cartilage removed
1/3 cup finely-chopped celery
1/4 cup finely-chopped green onions
1 teaspoon canola oil

Chef's Note: Always pick over crabmeat to remove any little bits of shell and pieces of cartilage that might be in with the meat. Then flake the meat with your fingers to break up large pieces. For purposes of this recipe, you don't need to buy the most expensive crab. The meat labeled claw meat, special or backfin is cheaper than jumbo lump backfin. If your budget is tight, opt for artificial crab, also known as surimi. To make the sauce: In a small bowl, stir together the yogurt, mayonnaise, dill, garlic and lime juice. Set the sauce aside. To make the crab cakes: In a medium bowl, stir together the egg substitute, mustard, yogurt, soy sauce and pepper sauce. Add the crab, celery and onions. Mix until combined. Form the crab mixture into 16 patties. Add 1/2 teaspoon of the oil to a large nonstick skillet and heat over medium heat. Add half the crab patties. Cook for 4 minutes. Turn the patties over and cook about 4 minutes more or until golden. Cook the remaining patties using the remaining 1/2 teaspoon of oil. Serve the crab cakes with the sauce. This recipe yields 16 crab cakes; serving size 4. Comments: Crab cakes can be fairly high in fat, especially when they're deep-fried. But these mini patties are prepared with low-fat ingredients and just lightly sauteed in a touch of oil. Nutritional Information Per Serving: Calories: 118; Fat: 3.5 grams (27% of calories); Cholesterol: 51 milligrams; Fiber (grams) 0.4.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-29-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 45 Calories (kcal); 2g Total Fat; (46% calories from fat); 2g Protein; 4g Carbohydrate; 2mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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