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 crab-meat is completely drained of all its liquid, patting dry with a paper towel if needed. Place crab-meat in a bowl. In a skillet over medium heat pour canola oil and sauté the shallots, red pepper and celery until they start to caramelize. Stir in garlic and continue to sauté for another 2 minutes or until garlic starts to brown.
Mix 1/2 cup of bread crumbs in with the crab-meat, then add the vegetable sauté, 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 crab-meat 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.