We spent quite a while in the Chesapeake in Maryland and fell in love with the famous steamed blue crabs there. We used to catch some occasionally from the back of the boat in a net, steam them, pick the lump meat from the body and then used the rest to make dishes like this 'Hot and Spicy Crab Dip', a local favourite. I used to make it with sour cream and mayo as is the traditional way, however I had to improvise once when I did not have sour cream and had guests coming over for cocktails. Instead of the sour cream, I used my own homemade yoghurt and it was delicious. I include here a link to homemade yoghurt from the Boat Galley. Carolyn Shearlock has some wonderful hints on how to make your own yoghurt. It's fairly easy but there are a few quircks that she discusses in detail. Homemade yoghurt is so much better than the store bought kind and with your own culture, you can make as much or little as you like whenever you need it!