top of page

Spicy Mustard Crab Cakes with Lemon-Garlic Aioli

Spicy Mustard Crab Cakes with Lemon-Garlic Aioli paired with Ca’Momi Pinot Noir, Napa Valley

Crab Cake:

1 pound lump crab meat

3 tbsp crushed saltine crackers

2 each green onions, white & green part chopped

1/4 cup mayonnaise

2-3 teapoons Colman's prepared mustard

1/2 each lemon, juiced

1 egg

2 tbsp butter or extra virgin olive oil

Tip: Each Crab Cake with have Salt, Pepper, flour, & micro-greens (depends on how big you make each one)

1 each salt and pepper to taste

1 each flour for dusting

1 each purple rashest micro-greens

Lemon Aioli:

1/2 cup mayonnaise

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic, finely minced

1/2 tsp Colman's Mustard Powder (for extra spice!)


  1. Mix all of the ingredients (except flour) in a large bowl.

  2. Form crab mixture into patties and lightly dust them on each side with flour.

  3. Heat oil (or butter) in a large skillet over medium heat.

  4. Place the patties into a hot skillet and pan fry until browned - approximately 5 minutes each side depending on the size. Make sure they are warmed through.

  5. Serve with Lemon-Garlic Aioli & Microgreens garnish.

Ca'Momi Pinot Noir, Napa Valley 2019 available to purchase online here.

Order today and get FREE local delivery!

Not in Orange County? Contact me for the best possible shipping options!

I LOVE to see your creations! Tag @yourwinesbydena for a chance to be featured on our socials!

25 views0 comments

Recent Posts

See All
bottom of page