Crab Cakes

Ingredients

1/4 CUP DICED RED BELL PEPPER

1/4 CUP DICED CELERY WITH LEAVES

2 TABLESPOONS DICED SEEDED JALAPENOS

1/4 CUP DICED WHITE ONION

1 DICED GREEN ONION

2 TABLESPOONS OF GREEK YOGURT
1 TABLESPOON OLD BAY SEASONING

6 WHOLE WHEAT CRACKERS CRUSHED IN BLENDER (RESERVE 1 TABLESPOON)

1 EGG WHITE

1 CUP ROUGHLY CHOPPED CRAB MEAT (YOU WANT TO HAVE LARGE CHUNKS OF MEAT)

ZEST FROM 1 LEMON

JUICE FROM 1/2 A LEMON

FLOUR FOR DUSTING CRAB CAKES

1 TABLESPOON OLIVE OIL FOR BROWNING CRAB CAKES

SAUCE:

2 TABLESPOONS OF GREEK YOGURT

3 TEASPOONS OF GARLIC CHILI

1 TEASPOON OF LEMON JUICE

3 DROPS OF SIRICHI

SEA SALT TO TASTE

HEAT A HEAVY SKILLET OVER MEDIUM HIGH HEAT AND SPRAY WITH COOKING SPRAY. ADD ALL VEGETABLES EXCEPT GREEN ONIONS AND COOK UNTIL THEY ARE SOFTEN. IN A LARGE MIXING BOWL ADD LEMON JUICE, LEMON ZEST AND YOGURT. ONCE VEGETABLES ARE COOKED STIR INTO YOGURT MIXTURE , ADD GREEN ONION AND CRACKER CRUMBS AND STIR, ONCE FULLY MIXED CAREFULLY FOLD IN CRAB MEAT AND EGG WHITE. THE MIXTURE WILL BE A LITTLE LOOSE. CAREFULLY FORM INTO GOLF BALL SIZE BALLS AND PLACE ON A BAKING SHEET.

 ONCE ALL MIXTURE HAS BEEN FORMED INTO BALLS PLACE BAKING SHEET IN THE FREEZER FOR 5 MINUTES. MIX FLOUR AND RESERVED CRACKER CRUMBS IN A SHALLOW DISH AND ROLL FORMED CRAB CAKES GENTLY IN THE FLOUR MIXTURE AND PLACE ON A PLATE TO REST.

 HEAT OLIVE OIL IN SKILLET OVER MEDIUM HEAT AND PLACE CRAB CAKES INTO THE HOT OIL AND GENTLE FLATTEN WITH A SPATULA. 

WHEN ONE SIDE IS BROWNED ABOUT 4 MINUTES TURN CRAB CAKES AND BROWN THE OTHER SIDE.