These crab cakes are delicious paired with any one of our Chardonnays, but we especially like it with the Sonoma County Chardonnay.
![FC NV Chard](https://www.ferrari-carano.com/wp-content/uploads/sites/9/2023/09/FC_NV_Chard.png?w=200)
The secret to the success of this recipe is quality crab meat, and here in Northern California during the winter, Dungeness Crab is pretty plentiful.
Ingredients
FOR THE CRAB CAKES
- 1 lb. Dungeness crab meat, picked clean of shells
- 2 tbsp. Panko bread crumbs
- 1 tbsp. Dijon mustard
- 2 whole eggs
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
- 1 tbsp. mustard powder
FOR THE MEYER LEMON AIOLI
- 1/2 cup mayonnaise
- 1 tsp. Meyer lemon juice
- 1 tsp. Meyer lemon zest
- 1 tsp. finely chopped tarragon
- Salt and pepper to taste
Directions
FOR THE CRAB CAKES
To make the crab cakes, combine the crab meat, bread crumbs, Dijon mustard, eggs, chives, parsley and mustard powder in a medium bowl, tossing gently to combine without breaking up too much of the crab meat. Place the mixture in the fridge for an hour to chill.
Heat 2 tablespoons of canola oil in a skillet over medium heat. While the pan is heating, form the crab mixture into 8 equal patties.
Sear the crab cakes for about 2-3 minutes on each side, or until they are golden brown.
FOR THE MEYER LEMON AIOLI
For the aioli, whisk the mayonnaise, lemon juice, lemon zest and tarragon together in a small bowl. Season to taste with salt and pepper and set aside.
Place crab cakes on a plate over lettuce, drizzle Meyer Lemon Aioli over and garnish with lemon wedges. Enjoy with a glass of our Chardonnay!