crabcakes with dill yogurt

We procure our seafood from a truck that parks on the street of a residential area on Thursdays, and makes stops in the neighboring towns over the next couple of days. The proprietors are locally known as the “fish ladies.”

To 1 lb of fresh crabmeat add:

finely chopped sweet onion, celery, red bell pepper – about 1/4 cup total

chopped fresh herbs – parsley, cilantro, dill, fennel

1 cup whole wheat panko bread crumbs

1 Tbsp mustard (Dijon, horseradish, or whole grain)

2-3 Tbsp mayonaise

1-2 eggs

1 tsp Old Bay seasoning

freshly cracked pepper

Mix and form into cakes, pan-fry or deep-fry in vegetable oil (5 min per side at 375F).

Serve on salad greens with lemon wedges. Dress with dill yogurt dressing:

Whisk 1/2-1 cup plain or Greek yogurt with:

1-2 Tbsp chopped fresh dill

pinch salt

freshly cracked white or black pepper

juice of 1 lemon wedge (1-2 tsp)

olive oil to taste and desired consistency

We added blanched haricots verts from the garden in the salad. Delicious.

Bon appétit!

Wine pairing: We enjoyed a white Burgundy with our fried crabcakes and dill yogurt. Also consider other Chardonnay, Albarino, Viognier, Chenin blanc, and Sauvignon blanc. Cheers.