Big Apple Crabcakes

• 1/4 c chopped scallion
• 1/4 c grated Empire or Cortlandt apple
• 1 clove garlic, minced
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp prepared horseradish
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• 1 pound crab meat, flaked
• 1/4 c grated New York cheddar
• 1 1/4 c fresh sourdough breadcrumbs
• 2 tbsp olive oil
• 1/4 c plain yogurt
• 1 tbsp grainy mustard
• 1 tsp honey

1. Combine the scallion, apple, garlic, mayonnaise, lemon juice, horseradish, paprika, and pepper in a large bowl. Add the crab and 1/4 cup of the breadcrumbs. Toss gently. Form into 8 patties, and coat each with the remaining breadcrumbs. Sprinkle the tops with the cheese. Place on waxed paper and refrigerate for at least 30 minutes.
2. Preheat the oven to 350F. Rub a nonstick baking sheet with 1 tablespoon olive oil. Place the patties on the baking sheet, and drizzle with remaining oil. Bake 15 minutes, or until golden.
3. Whisk together yogurt, mustard, and honey, and serve over crabcakes.

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Taken from www.epicurious.com/recipes/member/views/big-apple-crabcakes-1201406 (may not work)