Crab Cake Sliders With Yogurt-Dill Sauce

• 8 whole-wheat slider buns
• 5 tablespoons rice vinegar, divided
• 1 tablespoon sugar
• 1/2 cup thinly vertically sliced red onion
• 3 tablespoons canola mayonnaise, divided
• 3 tablespoons plain fat-free Greek yogurt
• 1 tablespoon chopped fresh dill
• 3/4 cup finely chopped red bell pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 2 green onions, chopped
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 2/3 cup whole-wheat panko
• 8 ounces lump crabmeat, drained and shell pieces removed
• 4 teaspoons canola oil
• 1 1/2 cups baby arugula

1. Preheat broiler to high. Hollow out buns, leaving a 1/2-inch-thick shell. Arrange buns in a single layer on a baking sheet. Broil 1 1/2 minutes on each side or until lightly toasted.
2. Place 1/4 cup vinegar and sugar in a microwave-safe bowl. Microwave at HIGH for 45 seconds. Stir in red onion. Let stand 15 minutes. Drain.
3. Combine remaining 1 tablespoon vinegar, 1 tablespoon mayonnaise, yogurt, and dill in a small bowl.
4. Combine remaining 2 tablespoons mayonnaise, bell pepper, and next 5 ingredients (through yolk). Add panko and crab, stirring to combine. Working with damp hands, divide crab mixture into 8 equal portions, shaping each into a 3/4-inch-thick patty.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 4 minutes on each side or until golden and thoroughly heated.
6. Spread 1 teaspoon yogurt mixture on bottom half of each bun. Top with 1 patty. Divide onions and arugula among sliders. Top with top halves of buns.

buns, rice vinegar, sugar, red onion, canola mayonnaise, yogurt, dill, red bell pepper, black pepper, kosher salt, green onions, egg, egg yolk, wholewheat panko, lump crabmeat, canola oil, baby arugula

Taken from www.myrecipes.com/recipe/crab-cake-sliders (may not work)