Crab Cakes with Creamy Cucumber Sauce

Crab Cakes with a Refreshing 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.

Crab Cakes with Creamy Cucumber Sauce

• 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 (NOTE: 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 crab meat, 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.

Crab Cakes with Creamy Cucumber Sauce appeared first on Clean Eating.