Pan Fried Crab Cakes with Red Pepper Remoulade • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Line a baking sheet with waxed paper. Whisk together the mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel, and black pepper in a large bowl.
• Add in crabmeat and 1 cup of panko, breaking up crabmeat slightly. Let the mix stand for 10 minutes.
• Form crab mixture into sixteen 2-inch-diameter patties, using about a ¼ cup for each cake.
• Place the patties on the parchment paper-lined baking sheet. Cover and chill for at least 1 hour, but can be held for up to 24 hours.
• Melt 1 tablespoon butter with 2 tablespoons of olive oil in each of 2 heavy large skillets over medium-high heat.
• Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed) about 5 minutes total.
• Transfer cakes to napkins to drain off any excess oil.
• Plate crab cakes with a dollop of remoulade on top of each. A small salad of mixed greens is an excellent accompaniment to this dish.