* 1/4 cup mayonnaise
* 1/4 cup plain yogurt
* 1 teaspoon curry powder
* 1 teaspoon ground ancho chile pepper
* 1/2 teaspoon garlic powder
* 1 tablespoon mango chutney

* 1/2 Anaheim pepper, minced
* 1 clove garlic, minced
* 1/2 cup dry bread crumbs
* 1 cup low sodium buttery round crackers, crushed
* 1 egg, beaten
* 1/4 cup mayonnaise
* 1 tablespoon spicy brown mustard
* 1 tablespoon Worcestershire sauce
* 1 dash lemon juice
2 TBSP of dried of fresh chives
* 1 (6 ounce) can lump crabmeat, drained
* 2 tablespoons olive oil

1. In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
Crab cake
2. In a separate bowl, toss together the chives, Anaheim pepper, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/4 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining cracker crumbs.
3. Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.

****Feel free to add or reduce any of ingredients to make it your own.