Crab Cakes With Peanut Sauce Recipe

Ingredients

1/4 cup rice vinegar2 tablespoons creamy peanut butter1 garlic clove, minced1 teaspoon brown sugar1 teaspoon olive oil1/4 teaspoon ground mustardDash cayenne pepperCRAB CAKES:1 cup plain Greek yogurt2/3 cup crushed saltines (about 15 crackers)1/4 cup finely chopped celery1/4 cup finely chopped roasted sweet red pepper1/4 cup minced fresh parsley2 tablespoons finely chopped onion1 large egg white, lightly beaten1 tablespoon fresh lemon juice2 teaspoons prepared horseradish1/2 teaspoon paprika1/4 teaspoon salt1 pound lump crabmeat, drained1 tablespoon olive oilMinced fresh chives

Preparation

In a small bowl, whisk the first seven ingredients until blended. Set aside.

In a large bowl, mix the first 11 crab cake ingredients until blended. Fold in crab. Shape into twelve 1/2-in.-thick patties. Refrigerate, covered, 30 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until golden brown. Sprinkle with chives; serve with sauce.