Crab Cakes 613x323 1

DUNGENESS CRAB CAKES WITH MEYER LEMON AIOLI

Servings

4

Prep Time

1 hrs

Cook Time

6 mins

Total Time

1 hrs 6 mins

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
2019

Ferrari-Carano Chardonnay

Sonoma County

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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!