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ALL RECIPES

Dungeness Crab Cakes with Meyer Lemon & Scallion Aioli

  • Pair with Chardonnay
Serving Size
6

|

Total Time
1 hour
Seafood Ingredients

1 lb of picked Dungeness crabmeat
½ cup of fine diced red onion
2 tablespoons fine diced jalapeno
1 tablespoon of finely diced Fresno chili (red jalapeno)
1 teaspoon of paprika
½ cup of mayonnaise
½ cup of panko
1 teaspoon of Meyer lemon zest
Salt to taste
2 tablespoons of grapeseed or canola oil
½ cup of Wondra flour

 

PLATING SUGGESTION

  • Place slaw on a plate
  • Rest crab cake on slaw (offset) 
  • Spoon aioli onto the plate
  • Optional garnish; plate with a few leaves of watercress and a little drizzle of olive oil
Seafood Technique
  1. Preheat oven to 350°F
  2. Combine all ingredients, except olive oil and Wondra flour
  3. Work with spatula or hands until incorporated evenly
  4. Season to taste with salt
  5. Heat oil up over medium-high heat
  6. Lightly dredge both sides of crab cakes in the Wondra flour
  7. Working in batches brown off both sides of crab cakes (using more olive oil if needed) and transfer to a baking sheet and bake in the oven until hot all the way through approx. 8 minutes
  8. Serve warm with sauce and slaw
What to pair with Chardonnay
Meyer Lemon and Scallion Aioli Ingredients

1 cup of mayonnaise
1 clove of garlic micro-planed
¼ cup + 1 tablespoon of olive oil
1 each preserved Meyer lemon, just the rind, diced
2 tablespoons of water
2 teaspoon of Meyer lemon juice
8 each scallion (root and the top inch of green removed)
Salt to taste

Meyer Lemon and Scallion Aioli Technique
  1. Turn on broiler
  2. Place scallions on a sheet pan and coat with 1 tablespoon of olive oil
  3. Broil until charred approx. 5 minutes, start checking at 3 minutes
  4. When scallions are done transfer to a cutting board and rough chop the scallions
  5. Combine scallions and all other ingredients in a food processor and blend
  6. Season to taste with salt and keep chilled until serving
Fennel Salad Ingredients

1 head of fennel
1 cup of shaved green cabbage
1 teaspoon of chopped cilantro
Juice of 1 lemon
1 tablespoon of EVOO
Salt and pepper to taste
optional (watercress leaves for garnish)

Fennel Salad Technique
  1. Remove fronds from top of the fennel, wash, and chop
  2. Shave fennel as thin as possible after removing the tough outer layer and core
  3. Toss fennel with cabbage, fronds, cilantro, lemon juice, and EVOO
  4. Season to taste with salt and pepper
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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