Crab Cakes with Curried Yogurt Sauce recipe
All Recipes Appetizers and Snacks Spicy
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 caloriescarbohydrate: 31.2 gcholesterol: 67 mgfat: 34.2 gfiber: 1.5 gprotein: 11.9 gsaturatedFat: 5.2 gservingSize: -sodium: 578.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Crab Cakes with Curried Yogurt Sauce
Directions
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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.