Crab Cakes with Red Pepper Chipotle Lime Sauce & Sauteed Vegetables

Last night we were craving crab cakes (because why not?!). I wanted to make a healthier version, so I went to one of my favorite blogs - skinnytaste.com. Her recipes are so tasty and healthy at the same time. I was a little short on the crab meat, so mine turned out a little too "liquidy"...make sure you have enough crab meat! The flavor was great though and so was the sauce! Enjoy! Crab Cakes

9 ounces lump crab meat, picked free of shells

1/2 cup (about 13) reduced fat Ritz crackers, crushed

1 whole egg plus 1 egg white, beaten

2 finely chopped scallions

2 tbsp finely chopped red bell pepper

1 tbsp low fat mayonnaise (I used greek yogurt)

2 tbsp fresh cilantro (or parsley)

1/2 lime, juiced

salt and pepper to taste

cooking spray

Red Pepper Chipotle Lime Sauce

1 tbsp roasted peppers (jarred)

1/4 cup light mayonnaise (I used greek yogurt)

1 tsp minced canned chipotle chilies in adobo sauce

1 tsp fresh lime juice

Sauteed Vegetables

~1/2 cup zucchini, cut in half lengthwise and then cut into 1/2 inch pieces

~1/2 cup asparagus, cut into 1 inch pieces

~1/2 cup red bell pepper, cut into chunks

1 clove garlic, chopped

salt and pepper to taste

dash of salt-free Italian blend seasoning

1 tb olive oil

Directions: For the sauce, in a small blender (or magic bullet) puree greek yogurt/mayonnaise, lime juice, roasted pepper and chipotle pepper. Set aside. In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking.

In a skillet, heat 1 tb olive oil and toss in the garlic. Cook for about 2 minutes. Add in the vegetables and seasonings and simmer over medium heat for about 10 minutes. Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned. Drizzle red pepper chipotle lime sauce over crab cakes and serve with the vegetables.