Crab Cakes with Pomegranate Salsa

Ingredients:

• 12 ounces crab meat

• ¼ cup plain Greek yogurt

• 1 ½ teaspoons Dijon mustard

• 1 teaspoon lime juice

• 5 teaspoons breadcrumbs

• 3 green onions, sliced thinly 

• 1 egg

Pomegranate Salsa:

• 1 cup pomegranate arils 

• ¼ cup chopped  cilantro

• ¼ cup chopped yellow onion

• 1 serrano pepper, minced

• 1 teaspoon olive oil 

Directions:

1. Mix Greek yogurt, mustard, lime juice, green onions, breadcrumbs and egg. Gently fold in crab meat with a spatula.

2. Form into four cakes and let chill for 15 minutes.

3. Mix remaining green onion, lime juice, cilantro, yellow onion and one teaspoon olive oil. Season to taste with salt and pepper.

4. Heat 2 T of olive oil in a large non-stick skillet over medium high heat. Pan-fry cakes, about 2-3 minutes per side. Serve with pomegranate salsa. 

Per serving (2 crab cakes): 220 calories; 6g fat (2g saturated);  8g carbohydrates; 2 g sugar; 2g fiber; 26g protein; 220 mg sodium