Crab Cake with Lemon Aioli | JUSTIN Winery

Ingredients

• 2 pounds Dungeness crabmeat
• 8 tablespoons unsalted butter, melted
• 2 shallots, chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 large eggs
• 1 ½ teaspoon Worcestershire sauce
• 1 teaspoon of smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon zest
• 2 tablespoons Tabasco sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons tarragon, chopped
• 1 cup bread crumbs, fresh
• ½ cup fresh Meyer lemon juice
• 4 tablespoons Lemon zest
• 6 egg yolks
• 1 ½ cup blend oil
• 1 teaspoon Piment d’Espelette (you may substitute with smoked paprika)
• salt and white pepper to taste