Herbed Dungeness Crab Cake with Meyer Lemon Aioli – St. Supéry Estate Vineyards & Winery
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Ingredients
- 1 pound cooked Dungeness crab meat
- 1 egg
- ¼ cup mayo
- ½ cup panko bread crumbs
- 1 t each fresh tarragon, parsley and chives, minced
- 1 t lemon zest
- ½ t lime zest
- ½ t orange zest
- Juice of half a lemon
- ½ cup mayo
- ½ cup crème fraiche or sour cream
- ¼ cup whole grain mustard
- 2 cloves garlic, minced
- Zest of one Meyer lemon
- Juice of half a Meyer lemon
- 1 Tbsp each fresh parsley, chives and tarragon, minced
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