Crabcakes With Yogurt Dipping Sauce

• 1 can sweet corn
• 9/16 cup flour
• 1 teaspoon baking powder
• 1 egg lightly whisked
• 3 bars crab meat immitation, optional
• 1/2 red pepper chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• parsley to taste
• salt to taste
• black pepper to taste
• vegetable oil
• 1 container greek yogurt
• 1 tablespoon chives chopped
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• garlic powder to taste
• parsley powder, to taste
• black pepper to taste

1. Finely chop half of the can of corn and set it aside.
2. Combine the flour, baking powder, and egg into a mixing bowl and mix the ingredients into a dough.
3. Add the chopped corn, the remaining full kernels, the immitation crab meat (optional), and the red pepper.
4. Add the lemon juice, garlic powder, and fresh parsley, then season the mix to taste with salt and pepper.
5. Mix all the ingredients well, cover the dough, and refrigerate it for approximately 30 minutes.
6. Dividing the mixture into small patties or fritters, fry them in the vegetable oil until they are a light golden brown.
7. Once fried, place them on an absorbant cloth or paper towel to remove some of the oil.
8. In a small bowl, mix all the ingredients for the dipping sauce and serve alongside the crab cakes.

sweet corn, flour, baking powder, egg, crab meat, red pepper, lemon juice, garlic, parsley, salt, black pepper, vegetable oil, greek yogurt, chives, lemon juice, olive oil, garlic, parsley powder, black pepper

Taken from www.yummly.com/recipe/Crabcakes-with-Yogurt-Dipping-Sauce-898009 (may not work)