Crab Cakes with Curried Yogurt Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW! Ingredients:
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 |
Directions:
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.
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.
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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