Dungeness Crab Cakes with Meyer Lemon & Scallion Aioli • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Place slaw on a plate
• Rest crab cake on slaw (offset)
• Spoon aioli onto the plate
• Optional garnish; plate with a few leaves of watercress and a little drizzle of olive oil
• Preheat oven to 350°F
• Combine all ingredients, except olive oil and Wondra flour
• Work with spatula or hands until incorporated evenly
• Season to taste with salt
• Heat oil up over medium-high heat
• Lightly dredge both sides of crab cakes in the Wondra flour
• Working in batches brown off both sides of crab cakes (using more olive oil if needed) and transfer to a baking sheet and bake in the oven until hot all the way through approx. 8 minutes
• Serve warm with sauce and slaw
• Turn on broiler
• Place scallions on a sheet pan and coat with 1 tablespoon of olive oil
• Broil until charred approx. 5 minutes, start checking at 3 minutes
• When scallions are done transfer to a cutting board and rough chop the scallions
• Combine scallions and all other ingredients in a food processor and blend
• Season to taste with salt and keep chilled until serving
• Remove fronds from top of the fennel, wash, and chop
• Shave fennel as thin as possible after removing the tough outer layer and core
• Toss fennel with cabbage, fronds, cilantro, lemon juice, and EVOO
• Season to taste with salt and pepper