1 pound lump crab meat
2½ cups Panko breadcrumbs
1 large egg, beaten
¼ cup Plain Mountain High Yoghurt
2 tablespoons mayonnaise
2 tablespoons chopped cilantro
1 tablespoon finely diced jalapeno, seeded
2 tablespoons finely diced onion
2 tablespoons finely diced red
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasonings
2 tablespoons canola oil
½ cup Plain Mountain High Yoghurt
1 teaspoon hot chili sauce
1 teaspoon fresh lemon zest
¼ teaspoon salt
Combine crabmeat and breadcrumbs in a medium bowl. Mix well and set aside.
In a medium glass or ceramic bowl, combine egg, yoghurt, mayonnaise, cilantro, jalapeno, onion, bell pepper, mustard, lemon zest, Worcestershire, and Old Bay. Mix well. Add the crabmeat mixture and mix again.
Place about 2 tablespoons of the mixture into the palm of your hand and roll into a ball and flatten into a patty about two inches thick. Repeat with the remaining crab mixture, making a total of twelve crab cakes.
Heat the canola oil in a small frying pan. Place patties in pan and fry for 30 to 45 seconds, until the tops are golden brown. Turn and fry the tops until golden brown. Repeat with remaining cakes.
Remove cakes from frying pan and place on a small greased baking sheet. Bake at 400ºF for 6 minutes. The sides won’t get as golden as the tops or bottom, but they should brown a bit.
Meanwhile, make the chili sauce: Stir all ingredients together in a small glass or ceramic bowl. Serve hot crab cakes immediately with the chili sauce on the side.