crab cakes with curried yogurt sauce

Ingredients

• Servings: 6
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 teaspoon curry powder
• 1 teaspoon ground ancho chile pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon mango chutney
• 1/2 cup chopped green onion
• 1 jalapeno pepper, seeded and minced
• 4 cloves garlic, minced
• 1 cup dry bread crumbs
• 2 cups low sodium buttery round crackers, crushed
• 1 egg, beaten
• 1/2 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 tablespoon worcestershire sauce
• 1 dash lemon juice
• old bay seasoning tm to taste
• 1 (6 ounce) can lump crabmeat, drained
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• in a small bowl, mix together 1/4 cup mayonnaise and yogurt. season with curry powder, chile pepper, and garlic powder. stir in the mango chutney. cover and chill at least 30 minutes.
• in a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. mix in the egg, 1/2 cup mayonnaise, mustard, worcestershire sauce, lemon juice, and old bay seasoning. fold in the crabmeat. form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
• heat the olive oil in a skillet over medium-high heat. cook each cake about 5 minutes on each side, until heated through and golden brown. serve with the chilled sauce mixture.