Crab cakes with spicy yogurt sauce

Ingredients:

• 450 g crab claw meat, sorted
• 2 tsp rapeseed oil (canola)
• 2 green onions, thinly sliced
• 1 medium green bell pepper, finely diced
• 1 jalapeño, finely diced
• 1 tbsp finely grated ginger root
• 2 cloves of garlic
• 1 teaspoon finely grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup finely chopped fresh cilantro leaves + 18 whole cilantro leaves
• 1 large egg, beaten
• 1 tbsp. panko breadcrumbs, divide
• 3 tablespoons mayonnaise
• 0.5 tsp salt
• 1/3 cup nonfat thick Greek yogurt
• 1 teaspoon hot chili sauce with garlic, such as Sriracha, + more to taste

Preparation:

1. Preheat oven to 220°C. Spray a baking sheet with canola oil.
2. Heat oil in a nonstick skillet over medium-high heat. Add green onions, bell peppers, and jalapeños and cook until the peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for another minute. Set aside to cool slightly.
3. In a large bowl, combine the vegetable mixture with the crab meat, lime zest and juice, cilantro, egg, 1/2 cup breadcrumbs, 1 tablespoon mayonnaise, and season with salt.
4. Place the remaining 1/2 cup breadcrumbs on a plate. Form the crab mixture into 8 cakes, carefully coat each one in the breadcrumbs, and place them on the prepared baking sheet. Spray the tops of the crab cakes with cooking spray to lightly coat them.
5. Bake the patties until golden brown on the bottom, about 10 minutes. Carefully flip them over and bake for another 10 minutes. Meanwhile, in a small bowl, combine the yogurt with the remaining 2 tablespoons of mayonnaise and the hot sauce.
6. Serve the cutlets, adding 0.5 teaspoon of yogurt sauce and a cilantro leaf to each.
   
   
   Excellent source: copper, phosphorus, protein, selenium, vitamin B6, vitamin B12, vitamin C, vitamin K, zinc
   
   Good source: calcium, folic acid, magnesium, manganese, niacin, potassium, vitamin B6