Crabby Carrot Cakes with Yogurt Sauce

Crab cakes are always a hit and with both crabs and carrots in season here, these crabby carrot cakes are a good mix!  You can serve with your favorite crab cake sauce or the Turkish yogurt sauce used here - cacik.

Serves about 2-3.

Ingredients for cakes:

1/2 cup bread crumbs or finely ground crackers

1/4 onion, finely chopped

1/4 bell pepper, any color, finely chopped

1 clove garlic, minced

1/4 cup mayo

1 egg

1 cup shredded carrots

1 tsp Worcestershire sauce

1 tsp mustard

1/2-1 tsp hot sauce (depending on how much heat you want)

1/2 tsp salt

juice from 1/2 lemon

1 lb. crab meat, shells removed and pulled apart

3 Tbsp veggie oil for frying, more if needed

For Cacik sauce:
1 cup plain yogurt
1/2 medium size cucumber, peeled and chopped
1 clove garlic, minced
1/2 tsp salt

Juice from 1/2 lemon

Mix well all the ingredients for the cakes except for the crab meat and oil.  Crumble in the crab meat and stir well, mixture will be wet. For cacik, mix all ingredients well and set aside before serving. Heat oil in pan or griddle, over medium heat (or 400F on the griddle).  Form patties of mixture and place directly on heated pan, cook about 5-7 minutes on each side or until browned and firm, using oil as needed to prevent sticking.  Serve with sauce. Enjoy!