Easy WeeknightHolidays & Special OccasionsMain CourseMediterranean Diet

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.

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