Ingredients

• 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

Instructions

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.