Crab Cakes with Yogurt, Lemon and Caper Sauce

Prep: 3 hr
Cook Time: 8 min
Total: 3 hr 8 min
Serving: Makes about 24 crab cakes

The secret is in the sauce; substituting half of the mayonnaise for Greek yogurt makes the Caper sauce much lighter and adds a pleasant tang.

To make the Caper sauce, whisk together the mayonnaise, yogurt, oil, lemon juice, capers, parsley, chives and the salt and pepper in a large bowl and then place, covered, in the refrigerator to chill until serving.
To make the crab cakes, place the crabmeat, 1 cup of the breadcrumbs, the parsley, mustard, mayonnaise, egg and seasoning into a large bowl and mix with a fork to combine.
Place the remaining breadcrumbs in a shallow bowl and set aside.
Using your hands or an ice-cream scoop, form the crab mixture into small rounded patties and then dip into the breadcrumbs and place on a large plate. Continue until all of the crab mixture has been used up, then cover the plate of patties and refrigerate for at least 3 hours.
In a medium-sized sauté pan, heat the oil over medium-high heat until hot but not smoking. Fry the crab cakes for 4 minutes per side and then transfer to a serving plate along with the caper sauce. Serve immediately.