Crab Cakes with Herbed Lemon Yogurt and Warm Beet–Plum Salad | Sunbasket
Our classic jumbo lump crab cakes rival any you’ll find along the mid-Atlantic seaboard. We pan-fry them for the perfect golden-brown crust, then serve with an herb-packed lemon yogurt smear.
Ingredients
- 2 or 3 sprigs organic fresh tarragon
- 4 or 5 sprigs organic fresh mint
- 1 organic lemon
- ½ cup Greek yogurt
- ½ pound peeled roasted beets
- 2 jumbo lump crab cakes (about ¼ pound each)
- 1 head organic curly endive
- 2 organic plums or other stone fruit
- ¼ cup dry-roasted almonds
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
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