Fresh Crab Cakes with Meyer Lemon Aioli
The fresh ingredients in these crab cakes and the lemony bite from the aioli pair perfectly with our Dry Riesling.
Crab Ingredients
- 1/3 cup plain Greek yogurt
- 1 large egg, beaten
- 2 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 lb fresh crabmeat, picked over for shells
- 3/4 cup Panko breadcrumbs
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh cilantro, chopped
- salt and pepper to taste
- canola oil for shallow frying
Aioli Ingredients
- 1/2 cup plain Greek yogurt
- 3 Tbsp fresh Meyer lemon juice
- 1 1/2 tsp Meyer lemon zest
- 1 1/2 tsp Dijon mustard
- 1/8 tsp ground cayenne pepper
- 1/4 cup Trefethen extra virgin olive oil
- salt and pepper to taste
Procedure
- 1To make crab cakes, whisk together yogurt, egg, Dijon mustard, Worcestershire, and hot sauce in a small bowl and season with salt and pepper.
- 2In a medium bowl, stir together crabmeat, panko, parsley, and cilantro. Fold in yogurt mixture, then form into 8 patties or smaller if desired.
- 3In a large skillet over medium-high heat, coat pan with canola oil and heat until hot but not smoking. This is not deep frying – there should only be enough oil to go halfway up the side of the cake. Add crab cakes in batches and cook until golden and crispy, 3-5 minutes per side. Set on paper towels to absorb excess grease.
- 4To make aioli, place yogurt in a small bowl. Whisk in lemon juice, lemon zest, mustard, and cayenne. Gradually whisk in oil and season to taste with salt and pepper.
- 5Grab your favorite platter and dipping bowl. Place aioli into dipping bowl and place bowl in the center of your platter. Artfully arrange your crab cakes around the bowl and enjoy!
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