Cooking time :
For the crabcakes
For the dill yogourt sauce
Step 1: In a bowl, mix all the ingredients for the yogourt and aneth sauce. Add salt and pepper. Refrigerate until ready to serve.
Step 2: In another bowl, mix all the ingredients for the crabcakes, except the panko and the canola oil. Adjust seasoning.
Step 3: Make ten balls with the crabcakes preparation and place on a plate.
Step 4: Put the panko breadcrumbs in a bowl. Roll each crabcake ball in the crumbs to coat. Set aside.
Step 5: In a large skillet, heat the canola oil. Put the crabcakes in the pan. When they look golden brown, turn the crabcakes and cook the other side. Add some canola oil if needed. When browned on both sides, place the crabcakes on a sheet of absorbent paper.
Step 6: Serve the crabcakes with a little dill yogurt sauce. Garnish with a little dill also. Enjoy!