Tzatziki Dipping Sauce for Crab Cakes
This is such a simple dipping sauce for crab cakes but it has incredible abilities to make even the best tasting crab cakes better. Just smother them with this sauce and enjoy -dinner guests won’t be the wiser.
I did mention it was Tzatziki right? Which means it has other incredible abilities as well… People have been avoiding me. I’m getting extra room on the sidewalk. My elevator rides have been mostly aloney. Line-ups will disperse at supermarkets when I’m waiting to check out. It’s awesome! My life is terrific when this happens -I save so much time!
Perhaps it’s the sweet odor that seeps out of my pores and enters my immediate environment. Or, perhaps it’s my breath -it’s probably my breath -it’s always my breath! After I eat some of this deliciousness my breath stinks, that’s an unfortunate by-product or fortunate, depending how you want to look at it. Who doesn’t like to save time?
This sauce tastes so good you can’t help but to eat a lot of it. Which is good because it is also healthy, full of good-for-you Greek yogurt, cucumbers and garlic. It’s a health food junkies heaven.
Tzatziki focuses your tastes buds on the perfect balance of flavors. It soothes a refreshing itch that your taste buds have been suffering through for as long as they have had to live without this sauce. It is so refreshing, in fact, that a dinner guest once asked me if I picked these ingredients out of the backyard just before they arrived.*
*A dinner guest never actually asked me that but today is tell a white lie day and I had to slip that one in.
The Greatest Cold Dipping Sauce For Crab Cakes = Tzatziki Recipe
Ingredients:
- 2 cups of No fat Greek yogurt or regular fat-filled yogurt
- 2 Tablespoons of fresh dill weed chopped fine
- 4 cloves of garlic minced
- 1 long English cucumber shredded and squeezed dry
Method to the Rad-ness:
In a medium bowl mix the yogurt with the dill weed and garlic. If time permits refrigerate for an hour to let all the flavors infuse.
Right before serving add the cucumber making sure that the excess cucumber water has been strained. Stir well.
This sauce can be kept in the refrigerator for up to a week as long as your yogurt isn’t going to expire in that time.
- 2 cups of No fat Greek yogurt or regular fat-filled yogurt
- 2 Tablespoons of fresh dill weed chopped fine
- 4 cloves of garlic minced
- 1 long English cucumber shredded and squeezed dry
- In a medium bowl mix the yogurt with the dill weed and garlic. If time permits refrigerate for an hour to let all the flavors infuse.
- Right before serving add the cucumber making sure that the excess cucumber water has been strained. Stir well.
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