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To make red bell pepper sauce, combine the
yogurt, garlic, roasted red peppers, lemon, and
salt in a blender and puree. Set aside for
later.
Mix together the breadcrumbs, parsley, diced
bell pepper, crab, and chives on a sheet pan.
In a blender or food processor, puree the egg,
mustard, Worcestershire sauce, chili, oil, and
lemon. Pour this mixture over the crab mixture
and gently combine. Shape small cakes out of
this and refrigerate at least an our before
cooking. When ready, delicately fry them in
vegetable oil in a large pan. Serve with
avocado slices and red pepper sauce.
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