- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup chopped chives (could use half chives, half dill or parsley)
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea or kosher salt
Lemon Dijon Sauce
Ingredients
Steps
- Mix all ingredients together and refrigerate until serving.
Notes
- Half this recipe will easily be enough for one crab cake recipe. Make full amount if you’d like to use the leftover sauce for other things or if you are making a double batch of crab cakes.