Crabmeat Patties with Vodka Lime Sauce
Light and airy, these patties are accompanied with a fantastic contrast sauce made with vodka, limes and yogurt. If seafood allergies are an issue, try this with ground turkey. It's delicious either way.
Make sure crabmeat is completely drained of all its liquid, patting dry with a paper towel if needed. Place crabmeat in a bowl. In a skillet over medium heat pour canola oil and sautÃ© the shallots, red pepper and celery until they start to caramelize. Stir in garlic and continue to sautÃ© for another 2 minutes or until garlic starts to brown.
Mix 1/2 cup of bread crumbs in with the crabmeat, then add the vegetable sautÃ©, 1/2 teaspoon of salt, tabasco sauce, 1/2 teaspoon lime juice, 1/2 cup yogurt, mustard. In a separate bowl, mix 1/2 cup bread crumbs, 1/2 cup corn flake crumbs, 1 tablespoon of fresh chopped cilantro and a dash of cayenne pepper. Separate the crabmeat mixture into 4 patties. Start forming each patty with your hands and coat with the dry ingredients. Patties should be loose, airy and flaky. In a skillet over medium heat pour grape seed oil and wait a few second. Fry the patties (turning carefully with a wide spatula) until each side is golden brown, about 2 minutes.
In a separate bowl, mix in 1/2 cup yogurt, 1/2 teaspoon of salt (or to taste), 1 to 3 tablespoons of vodka and 1 tablespoon of chopped cilantro 1 tablespoon fresh lime juice, zest of one lime, using the same lime, peel and segment and then cut into small pieces. Serve on a bed of lettuce topped with yogurt sauce and a sprig of fresh cilantro.