Crab Patties with Small Salad

Ingredients

• 600 g raw crab meat
• 1 Egg white
• 4 tbsp finely chopped parsley
• 2 Spring Onions
• 1 Garlic clove
• 1 chili pepper
• breadcrumbs
• Salt
• ground pepper
• oil for frying
• 2 handfuls mixed leaf lettuce (e.g., sorrel, frisée, lollo rosso)
• 100 g yogurt
• 2 tbsp chopped dill
• 2 tbsp lemon juice

Instructions

1. 1.

   Finely chop the crab meat and mix with 2 tbsp parsley and egg white in a bowl.

2. 2.

   Clean spring onions, peel garlic, remove chili stem, seeds and membranes. Finely chop these three ingredients and add to the crab mixture; season with salt and pepper and combine well. Fold in breadcrumbs until a pliable dough forms. Shape into small patties.

3. 3.

   Pan‑fry each side for about 2–3 minutes in hot oil until golden brown. Drain on paper towels.

4. 4.

   Wash, pat dry, and tear lettuce into bite‑sized pieces; arrange on plates.

5. 5.

   Whisk yogurt with dill and lemon juice, season with salt. Place crab patties over the salad and serve with a dollop of dill sauce.