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!)
Instructions:
Mix all of the ingredients (except flour) in a large bowl.
Form crab mixture into patties and lightly dust them on each side with flour.
Heat oil (or butter) in a large skillet over medium heat.
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.
Serve with Lemon-Garlic Aioli & Microgreens garnish.
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