Green Goddess Dressing

1. Add the spinach, basil, tarragon, garlic, and anchovy paste to a food processor and pulse until finely chopped. Add the mayonnaise, ½ cup of Greek yogurt, lemon juice, lemon zest, and salt. Process until smooth and bright green. Add the remaining two tablespoons of Greek yogurt and pulse just a few times until combined. Chill until ready to serve.

Crab Fritters

1. Fill a large pot with oil so that it comes up about 2 inches from the top (you can also use a deep fryer if you have one). Heat the oil over medium heat until it reaches 350F. Meanwhile, whisk together the flour, Aleppo chili pepper, salt, garlic powder, and black pepper in a mixing bowl. In a separate mixing bowl, beat the eggs and add the water. Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Fold in the crab meat.
2. Once the oil has come up to temperature, begin to spoon the fritter batter into the oil, approximately 2 tablespoons each. Work in batches and don’t overcrowd the pot. Fry the fritters for about 2 minutes on each side. When golden brown and cooked through, transfer them to paper towels. Immediately season with salt. Finish frying the rest of the fritters. Serve hot with the green goddess dressing on the side or drizzled over top.