Crab cakes with dill yogurt

Source: Lisa P., Blacksburg, Va.

Honorable Mention of Food Freedom Recipe Contest

1 pound fresh crab meat
¼ cup total finely chopped sweet onion, celery, red bell pepper
Chopped fresh parsley, cilantro, dill, fennel
1 cup whole wheat panko bread crumbs
1 tablespoon mustard (Dijon, horseradish or whole grain)
2 to 3 tablespoons mayonnaise
1 to 2 eggs
1 teaspoon Old Bay seasoning
Freshly cracked pepper
Salad greens
Lemon wedges

Crab cakes:

Add all ingredients to fresh crab meat. Mix and form into cakes, then pan- or deep-fry in vegetable oil for about five minutes on each side at 375°F. Serve cakes on salad greens with lemon wedges.

½ to 1 cup plain or Greek yogurt
1 to 2 tablespoons chopped fresh dill
Pinch of salt
Freshly cracked white or black pepper
1 to 2 teaspoons lemon juice (juice from 1 lemon wedge)
Olive oil

Dill yogurt dressing:

Whisk yogurt with dill, salt, pepper, lemon juice and olive oil (to taste and consistency desired).

Note: Lisa added blanched haricots verts from her garden into the salad.

Lisa recommends adding a white Burgundy wine or other Chardonnay, Albarino, Viognier, Chenin blanc or Sauvignon blanc with the crab cakes and dill yogurt.