Dungeness Crab Cakes with Meyer Lemon Aioli

Crab Cakes

• 1 pound Dungeness Crab Meat, picked clean for shells
• 2 tbsp panko bread crumbs
• 1 tbsp Dijon mustard
• 2 whole eggs
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped parsley
• 1 tsp mustard powder

Meyer Lemon Aioli

• ½ cup Mayonnaise
• 1 tsp Meyer Lemon Juice
• 1 tsp Meyer Lemon Zest
• 1 tsp finely chopped Tarragon Salt and Pepper to taste

1. 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
2. For the Aioli, mix whisk the mayonnaise, lemon juice and zest, and tarragon together in a small bowl. Season to taste with salt and pepper and set aside
3. Heat 2 tablespoons of canola oil in a skillet over medium heat. While the pan is heating up, form the crab mixture into 8 equal patties
4. Sear the crab cakes for about 2-3 minutes on each side, or until they are golden brown
5. Serve with the Meyer Lemon aioli and some lemon wedges, and enjoy!

Pair With:

Chardonnay Showstoppers