Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce
  • 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


  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.

05/06/2018
Crab Cakes with Curried Yogurt Sauce, recipe PT15M PT1H 5 455 calories

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