{"id":18597,"date":"2018-08-21T06:39:44","date_gmt":"2018-08-21T06:39:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18597"},"modified":"2018-08-21T06:39:44","modified_gmt":"2018-08-21T06:39:44","slug":"crab-cakes-salsa-lebneh-pita","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18597","title":{"rendered":"crab cakes, tomato\/beet salsa; herb\/spice-dressed labneh"},"content":{"rendered":"

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I knew there would be crab cakes, but everything else was pretty much thrown together minutes before we sat down.<\/p>\n

It was a greenmarket day, and therefore a fish day at our place, but I didn’t really need anything other than seafood, and I remembered that I had some really terrific frozen crab cakes that were made at home by Delores Karlin, the wife of the fisherman, Phil, whose stand would be there that Monday. I resolved to try to buy more the next week.<\/p>\n

Early in the evening I decided that the labneh<\/a> that I had also picked up in Union Square on an earlier market day, would make a great base for a sympathetic savory accompaniment to the crab cakes I would be serving on a bed of tomato salsa [that is, a\u00a0mostly<\/em> tomato salsa].<\/p>\n

I tweeted that evening<\/a> that the fact our “more or less middle eastern dinner” included crab narrowed down its cultural antecedents, since observant jews and at least most Shia Muslims avoid shellfish, or at least crab.\u00a0 But I think it’s safe to say,\u00a0at the very least, this dinner might not look too out of place on some Lebanese or Greek tables.<\/p>\n

Both labneh topping and the salsa ‘bottoming’ each ended up with a few unorthodox ingredients.<\/p>\n