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Napa Valley Crab Cakes

I have several friends who are crab-cake aficionados and these have passed the test! I know this goes without saying, but just in case, be sure to use real crab!

Ingredients:

1 tablespoon plus 1/2 teaspoon Fish & Shellfish Herb Rub
1 cup fresh bread crumbs (made from 2 pieces day old bread, pulsed in a blender)
2 large eggs, beaten
1 tablespoon Dijon mustard
1 pound fresh lump crabmeat
2 green onions (white and green parts) cut into 1/4-inch rings
1/2 cup yogurt
Juice of 1 lemon
1 teaspoon olive oil

Mix together 1 tablespoon of the Fish & Shellfish Herb Rub and the bread crumbs and set aside. In a large bowl, stir together the eggs and mustard; add the crabmeat, onions, and bread crumbs and mix gently to combine. Form the crab mixture into 8 patties. (You can make these up to 1 day ahead, cover, and refrigerate. Bring to room temperature before proceeding.)

Prepare the sauce by combining the remaining 1/2 teaspoon of Herb Rub, the yogurt, and the lemon juice.

In a nonstick skillet heat the olive oil over medium heat. Add enough cakes to the pan without crowding and cook about 3 minutes per side until they start to turn a golden brown. Remove from skillet and keep warm while cooking the remaining cakes. Serve 2 crab cakes with a dollop of yogurt sauce per plate as a first course. Lightly dressed arugula is a nice addition to the plate for a light lunch.

Serves 4

Used in this recipe:

Herbed Fish and Shellfish Rub