–4 ready-prepared crab cakes
–Parmesan cheese (one-quarter cup)
–minced garlic (1 tablespoon, bottled)
–capers (2 tablespoons, bottled)
–tobasco (squirt on each crab cake, bottled, or other hot sauce)
–yogurt (one-third cup)
–mayonnaise (2 tablespoons)
–salt and pepper
1 – Place the crab cakes in a covered baking dish. In a small mixing bowl, place yogurt, mayonnaise, Parmesan cheese, minced garlic, and season with salt, pepper, and olive oil (drop or 2). Stir well. Spoon the sauce on top of the crab cakes. Finish with capers and tabasco on top.
2 – Microwave on high for 2 and one-half minutes.
3 – Serve the crab cakes hot, with the sauce.
–crab cakes inspired by Chef Rene Verdon (chef of the John F. Kennedy administration).