Crab Cake Sandwiches with French Fries

Rinse the crab meat, drain well, and chop fine. Mix the crab with the egg, 75 grams (about 2 1/2 ounces) breadcrumbs and the lemon juice to make a heavy batter that can hold a shape. Season with salt and pepper. Shap the crab mixture into 4 cakes. Coat the crab cakes first in flour, then in beaten egg, and finally turn in remaining breadcrumbs, pressing the breadcrumbs well over all surfaces.

For the sauce, rinse and spin dry the dill and chop fine. Stir together the yogurt, mayonnaise, lemon juice, and dill. Season with salt and pepper.

Trim the stems from the arugula, rinse, and spin dry. Peel the onions and cut into rings.

In a sauté pan, heat 2 tablespoons oil. Add the crab cakes and brown on all sides. Reduce the heat and finish cooking.

Cut the buns crosswise and toast under a broiler until light golden brown.

In a pan heat the oil and brown the crab cakes from all sides fry. Reduce the heat and cook the meatballs ready.

For the french fries, heat 750 ml (about 3 cups) oil in a pot to 165°C (approximately 330°F). Peel the potatoes, rinse, cut into narrow strips, and pat dry. Add the potatoes to the hot oil and cook until tender but not browned, about 5 minutes. Remove with a slotted spoon, letting the oil drain back into the pot. Blot on paper towels.