Crab Cakes with Sundried Tomato Sauce

2 Tablespoons butter​

1/4 cup onion, finely chopped​

1/2 cup celery, finely chopped​

1/4 cup plain yogurt​

1 teaspoon baking soda​

1 teaspoon seafood seasoning (such as Old Bay)​

1 teaspoon Dijon Mustard​

1/4 teaspoon salt​

1/4 teaspoon fresh ground pepper​

1 Tablespoon parsley, finely chopped​

1 pound fresh crabmeat, drained​

1 cup buttery cracker crumbs​

1/2 cup chopped dried tomatoes​

1 cup boiling water​

2 cups half and half​

salt and pepper to taste​

Preheat oven to 450 degrees.​

Soak the tomatoes in the boiling water in a saucepan for 20 minutes. Bring tomato and water to a boil over medium heat; boil 1 minute. Drain well. Set aside​

Melt butter in a medium skillet over low heat. Add onion and celery and cook until tender. Transfer to a large bowl. Stir in yogurt, baking soda,seafood seasoning, mustard,salt, pepper, parsley and crab meat.​

Shape into 12 patties. Coat each patty with cracker crumbs. Bake on a lightly greased baking sheet for 10 minutes. Turn and cook an additional 10 minutes or until done.​

**While crab cakes are cooking finish up the sauce.​

Combine halt and half and the shallot in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Boil until mixture is reduced to one cup. Stir in tomatoes salt and pepper. Cook until tomatoes are heated.​

Serve sauce over crab cakes or on the side.​