Crab Cakes

serves 4 ( 1 crab cake with yogurt sauce = 4 points +)

Crab Cakes:

• 2 T. thinly sliced green onion
• 1/2 T. light mayonnaise
• 1 tsp. grated lemon rind
• 1tsp. fresh lemon juice
• black pepper to taste
• 1 egg white
• 1/3 c. Panko Japanese bread crumbs
• 8 oz. lump crab meat, shell pieces removed
• 1-1/2 T. canola oil

Sauce:

• 3 T. low-fat plain Greek yogurt
• 1 tsp. fresh lemon juice
• garlic powder, salt and pepper to taste
• 1 tsp. dried dill

For crab cakes, combine first 6 ingredients in a medium bowl. Stir in pankp. Add crab meat; stir to combine. Let stand 10 minutes.

Divide crab mixture into 4 patties.

Heat a large nonstick skillet coated with cooking spray. Add oil.

Add patties to pan; cook 3-4 minutes per side or until golden. Remove from pan and keep warm.

For sauce, whisk all ingredients together.  Serve sauce over crab patties.