Adapted from this recipe from Cooking Light.

Ingredients:

Crab Cakes

• 1/3 cup fat-free plain Greek yogurt
• 2 tbsp minced red onion
• 1/4 cup  minced red bell pepper
• 1/4 cup minced celery
• 2 tbsp lemon juice + 1/4 tsp dried lemon zest
• a few pinches of black pepper
• 1 egg white, lightly beaten
• 2 cans of crab meat, drained weight of 120g each
• 1/2 cup breadcrumbs, plus additional 1/2 cup mixed with a few shakes of garlic powder for coating (I used panko, the Japanese kind, to make them extra crispy)

Chipotle Chili and Roasted Red Pepper Sauce

• 1/2 roasted red bell pepper (You can roast them yourself or use the jarred kind. Instructions for roasting your own are at the original recipe link above – it’s super easy!)
• 1/3 cup fat-free plain Greek yogurt
• 1/4 tsp chipotle chili powder, or to taste

Garnish

• lemon wedges (optional)

To prepare the sauce, chop the roasted red bell pepper into small pieces. Combine with the Greek yogurtand chipotle chili powder in a small bowl and either mix well or puree if desired. Set aside.

For the crab cakes, mix 1/3 cup Greek yogurt with all of remaining crab cake ingredients, leaving 1/2 cup of bread crumbs for the coating. Stir well and use your hands or a burger press to shape into 4 patties. Coat them in the remaining breadcrumbs, mixed with garlic powder.

Spray a frying pan with olive oil (or heat about 1 tsp olive oil and swirl it around the pan).  Add 2 patties to the pan and cook until lightly browned. Flip after about 5 minutes and cook on the other side until the patties are cooked throughout and coating turns golden. Remove from the pan and repeat with the remaining 2 patties. Keep them warm until ready to serve. Top the patties with the sauce and serve with lemon wedges if desired.

Makes 4 crab cakes.

Nutrition (2 crab cakes and 1/2 of the sauce): 324 calories, 4g fat, 1g saturated fat, 107mg cholesterol, 1412mg sodium, 32g carbs, 3g fiber, 5g sugar, 39g protein.