Harissa Crab Cakes

• 1 pound lump crabmeat or backfin
• 4 saltine crackers crumbled
• 1/2 teaspoon worcestershire sauce
• 6 Tabasco Sauce shakes
• 1 tablespoon harissa Cava
• 1 egg beaten
• 1/2 cup mayo
• 1/3 cup greek yogurt
• 1/2 teaspoon old bay
• 1/2 teaspoon salt
• 1/8 teaspoon cracked pepper
• old bay
• 1/2 cup tzatziki Cava
• 2 tablespoons diced pickles small-, or cornichons
• 1 tablespoon champagne vinegar
• 1 tablespoon capers
• 1 teaspoon coarse grain mustard
• kosher salt

1. Gently pick through crab to remove all pieces of shell. Do not break apart large lumps of crab, though. Combine all ingredients and gently fold in crab. Don't overmix. Form into six cakes.
2. Place on a foil-lined baking sheet, sprinkle with a little extra Old Bay, and bake in a preheated 350-degree oven for about 18 minutes.
3. Turn your oven to broil for 5 minutes to finish them off. Carefully slide your crab cakes off the cookie sheet.
4. Place all the ingredients in a food processor and pulse several times until the pickles are finely chopped and all the ingredients are well mixed (but not pureed).
5. Serve warm crab cakes with a small dollop of tzatziki tartar, a sprig of dill, and lemon wedge.

lump crabmeat, crackers, worcestershire sauce, tabasco sauce shakes, egg, mayo, greek yogurt, salt, cracked pepper, pickles, champagne vinegar, capers, coarse grain mustard, kosher salt

Taken from www.yummly.com/recipe/HARISSA-CRAB-CAKES-1559214 (may not work)