Crab Cakes with Curried Yogurt Sauce recipe

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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
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
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

Nutrition Info

476 calories
carbohydrate: 31.2 g
cholesterol: 67 mg
fat: 34.2 g
fiber: 1.5 g
protein: 11.9 g
saturatedFat: 5.2 g
servingSize: -
sodium: 578.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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