Crab Cakes with Curried Yogurt Sauce

Ingredients

¼ cup mayonnaise

¼ cup plain yogurt

1 teaspoon curry powder

1 teaspoon ground ancho chile pepper

½ teaspoon garlic powder

1 tablespoon mango chutney

½ cup chopped green onion

1jalapeno pepper, seeded and minced

4 cloves garlic, minced

1 cup dry bread crumbs

2 cups low sodium buttery round crackers, crushed

1egg, beaten

½ 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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

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