Crabcake Sandwich | Rodney Strong Vineyards Sonoma County

Ingredients

• 2 pounds lump blue crabmeat
• ½ cup aioli or mayonnaise
• 1 tablespoon Old Bay seasoning
• ½ cup finely sliced scallions
• 2 tablespoons chopped fresh parsley
• 2 large eggs – lightly beaten
• Juice and zest of 2 lemons
• ½ tsp kosher salt
• 1 teaspoon Tobasco
• ½ – ¾ cup panko bread crumbs
• Safflower oil for frying
• 4 brioche or potato rolls
• 6-8 leaves of butter lettuce
• Thinly sliced red onion
• Tartar sauce
• ¾ cup mayonnaise
• 2 tablespoons finely chopped cornichons
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 tablespoon chopped capers
• 1 teaspoon dijon mustard
• Pinch kosher salt