Crab Cakes with Curried Yogurt Sauce

Ingredients

• 2 cups buttery round crackers low sodium crushed
• 1 teaspoon curry powder 
• 1 cup bread crumbs dry
• 1  eggs beaten
• 4 cloves garlic minced
• 0.5 teaspoon garlic powder 
• 0.5 cup green onion chopped
• 1 teaspoon ground ancho chile pepper 
• 1  jalapeno minced seeded
• 1 dash juice of lemon 
• 6 ounce lump crab meat drained canned
• 1 tablespoon mango chutney 
• 0.5 cup mayonnaise 
• 6 servings old bay seasoning tm to taste
• 2 tablespoons olive oil 
• 0.3 cup yogurt plain
• 1 tablespoon spicy brown mustard 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan

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.
3. 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.
4. 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.
5. Serve with the chilled sauce mixture.