Crab Cakes with Curried Yogurt Sauce

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


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.


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