Crab Cakes with Lemon Aioli | Ferrari-Carano Winery
Enjoy these delicious Dungeness Crab cakes, ideally paired with our Sonoma County Chardonnay. The secret to the success of this recipe is quality meat.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Refrigerator
- Whisk
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 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
- 1/2 cup mayonnaise
- 1 tsp. Meyer lemon juice
- 1 tsp. Meyer lemon zest
- 1 tsp. finely chopped tarragon
- Salt
- pepper
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