Crab Cakes with Dill Sauce

12  ounces		lump crab meat cans, drained well, any shells removed
2  tablespoons		Greek yogurt plain, low fat
1  cup		whole wheat plain breadcrumbs or panko, divided
1/3  cup		white whole wheat flour divided
1/3  cup		red bell peppers diced
2		eggs large, beatens and divided
1/3  cup		celery finely chopped
1/4  teaspoon		kosher or sea salt
1/4  teaspoon		paprika
1/4  teaspoon		cayenne pepper
1/4  cup		chives chopped
2  tablespoons		extra virgin olive oil
1/10  cup		Sauce
8  ounces		Greek yogurt plain, non fat
2  tablespoons		lemon juice freshly squeezed (from 1 lemon)
1/4  teaspoon		kosher or sea salt
2  tablespoons		dill fresh, chopped

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Pat the crab meat dry with paper towels. Shred the crab meat into strands. Combine crab meat, yogurt, half the breadcrumbs, half the flour, bell pepper, half the beaten eggs, celery, salt, paprika, cayenne pepper, chives, and cilantro/parsley together. Place in the refrigerator, uncovered, for 10 minutes. Shape into 3 to 4-inch hockey-puck sized disks, about one-inch thick each, and press each to smooth the edges.
Place remaining beaten egg in one dish, remaining half cup breadcrumbs in another, and remaining flour in another dish. Handling carefully, dip a crab cake into the flour to coat on top, bottom, and sides of crab cakes, then the egg, allowing any excess egg to drip off, and finally the breadcrumbs to coat on all sides.
Place a pan over medium heat with one tablespoon of the olive oil. Allow oil to warm until it is shimmering, about a minute.

Working in batches, place about 4 of the crab cakes in the pan, they should not be touching. Cook until crisp on the bottom, for about 3 to 4 minutes, and carefully flip and cook on the other side for an additional 4 minutes until golden crisp. Place on a paper towel lined plate. Repeat with the second batch.
Whisk together all of the ingredients for the sauce. Top crab cakes with a dollop of sauce on each or serve it on the side.