Crab Cakes with Curried Yogurt Sauce

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!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 476 Calories

Ingredients

• 1 egg, beaten
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• ½ cup mayonnaise
• 4 cloves garlic, minced
• ¼ cup plain yogurt
• 1 tablespoon Worcestershire sauce
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon curry powder
• ¼ cup mayonnaise
• 1 cup dry bread crumbs
• ½ cup chopped green onion
• Old Bay Seasoning TM to taste
• 1 tablespoon mango chutney
• 1 teaspoon ground ancho chile pepper
• 1 tablespoon spicy brown mustard
• 1 (6 ounce) can lump crabmeat, drained
• 1 dash lemon juice
• 2 cups low sodium buttery round crackers, crushed

Recipe Instructions

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.