Healthy Crab Cakes with Spicy Chipotle Yogurt Sauce

I know you don't believe me.  Healthy crab cakes? It seems impossible with all the mayo, bread crumbs and deep frying.  But it is soo possible - and soo delicious!!



Lesson learned: cut the @#$% and let the delicious fresh crab speak for itself. These crunchy golden cakes are just made with good wholesome ingredients - and broiled, not fried!

There isn't one ingredient in these that isn't good for you.  I substituted the mayo for non-fat greek yogurt.  I substituted the bread crumbs for a mix of gluten-free breadcrumbs and quinoa flakes.  Finally, instead of frying them, I discovered you can get the same crispiness without all the oil by broiling them. 


Ingredients:
For the crab cakes:
1) 1/2 pound of fresh crab 
2) 1 tbsp non-fat greek yogurt
3) 1/2 jalapeno, diced
4) 1 tsp lemon zest
5) 1 tsp dijon mustard
6) 1 egg, with yolk and white whisked together
7) 1/2 cup glutten-free bread crumbs
8) 1/2 cup quinoa flakes
9) S & P
10) Drizzle of olive oil


For the sauce:
1) 1 cup non-fat greek yogurt
2) 2 tbsp chipotle seasoning


Directions:
1) Mix together first 6 ingredients for the crab cakes.  Add S & P, 1/4 cup of the bread crumbs and 1/4 cup of the quinoa flakes.
2) Roll the crab cake mixture into small balls (I used tbsp per ball).  Place on a baking tray.
3) Refrigerate crab cakes for an hour or more.
4) When refrigerated, remove crab cakes and prepare a bowl with the remaining quinoa flakes and bread crumbs mixed together. 
5) Roll crab cakes in the bread crumb mixture.  If it is not sticking, you can whisk together another egg, roll in the egg and then the bread crumb mixture.
6) Drizzle crab cakes with olive oil.
7) Broil on high for no more than 5 minutes (this depends on the strength of your broiler and be very careful not to burn them - check constantly!)
8) Mix together sauce ingredients and serve.


Enjoy eating these delicious crab cakes with no guilt!