Dairy Recipes

Bring delicious and nutritious meals to the table with these family friendly recipes. Incorporating low-fat and fat-free milk, cheese and yogurt into meals and snacks provides essential nutrients including calcium, vitamin D, and protein that are important for health. Look for a new recipe each week!

Nutrition Addition: Get more nutrition from your calories by building a daily eating plan that includes fat-free and low-fat milk, cheese and yogurt, brightly colored fruits and vegetables, whole grains, and lean meats and beans. These nutrient-rich foods offer the most vitamins, minerals and other nutrients from your calories and are the foundation of a healthy diet.

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Recipe created by Chef Chris Ward

Makes 8 servings
Prep time: 20 minutes
Cooking time: 8 minutes

Ingredients:

For crab cakes:
½ cup plain fat free yogurt
1/3 cup grated Parmesan cheese
¼ cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon parsley chopped
1 shallot minced
1 teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon pepper
1 pound lump crabmeat, fresh or canned
½ cup panko breadcrumbs
nonstick cooking spray

For coleslaw:
1 container (8 ounces) plain fat free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
¼ teaspoon celery salt
¼ teaspoon salt
1/8 teaspoon white pepper
½ teaspoon red pepper sauce
1 bag (16 ounces) coleslaw mix

For lime dill yogurt sauce:
1 container (8 ounces) plain fat free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
¼ teaspoon salt
1/8 teaspoon white pepper
For coleslaw:
In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.

For lime dill yogurt sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

For crab cakes:
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and breadcrumbs into yogurt mixture.

Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Yield: 1 crab cake plus 1/8 of the coleslaw and 1/8 of yogurt sauce, per serving

Nutrition Facts per serving for main dish recipe:

Calories 200
Total Fat 6 g
Saturated Fat 1.5 g
Cholesterol 60 mg
Sodium 630 mg
Calcium 30% Daily Value
Protein 19 g
Carbohydrates 17 g
Dietary Fiber 2 g