Dill-Cucumber Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons mayonnaise
- 2 teaspoons Creole mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup chopped seedless cucumber
- In a small bowl, whisk together yogurt, dill, chives, mayonnaise, mustard, salt, and pepper. Gently
stir in cucumber. Cover and refrigerate for 30 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-crab-cakes/
3.5.3226