Dungeness Crab Cakes with Meyer Lemon & Scallion Aioli
- Pair with Chardonnay
Serving Size
|
Total Time
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
- Preheat oven to 350°F
- Combine all ingredients, except olive oil and Wondra flour
- Work with spatula or hands until incorporated evenly
- Season to taste with salt
- Heat oil up over medium-high heat
- Lightly dredge both sides of crab cakes in the Wondra flour
- 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
- Serve warm with sauce and slaw
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
- Turn on broiler
- Place scallions on a sheet pan and coat with 1 tablespoon of olive oil
- Broil until charred approx. 5 minutes, start checking at 3 minutes
- When scallions are done transfer to a cutting board and rough chop the scallions
- Combine scallions and all other ingredients in a food processor and blend
- 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
- Remove fronds from top of the fennel, wash, and chop
- Shave fennel as thin as possible after removing the tough outer layer and core
- Toss fennel with cabbage, fronds, cilantro, lemon juice, and EVOO
- Season to taste with salt and pepper
