Crabcakes with Yogurt Dipping Sauce

By rmulleni

Ingredients

• 1 can sweet corn
• 1/2 cup grams flour
• 1 teaspoon baking powder
• 1 eggs (lightly whisked)
• 3 bars crab meat (immitation, optional)
• 1/2 red pepper (chopped)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• parsley (to taste)
• salt (to taste)
• black pepper (to taste)
• vegetable oil
• 1 container greek yogurt
• 1 tablespoon chives (chopped)
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• garlic powder (to taste)
• parsley (powder, to taste)
• black pepper (to taste)

Details

Cooking time 40mins
Adapted from yummly.com

Preparation

Step 1

1 Finely chop half of the can of corn and set it aside.

2 Combine the flour, baking powder, and egg into a mixing bowl and mix the ingredients into a dough.

3 Add the chopped corn, the remaining full kernels, the immitation crab meat (optional), and the red pepper.

4 Add the lemon juice, garlic powder, and fresh parsley, then season the mix to taste with salt and pepper.

5 Mix all the ingredients well, cover the dough, and refrigerate it for approximately 30 minutes.

6 Dividing the mixture into small patties or fritters, fry them in the vegetable oil until they are a light golden brown.

7 Once fried, place them on an absorbant cloth or paper towel to remove some of the oil.

8 In a small bowl, mix all the ingredients for the dipping sauce and serve alongside the crab cakes.