Herbed Dungeness Crab Cake with Meyer Lemon Aioli

Recipe Courtesy of St. Supéry Estate Chef


Crab Cakes
1 pound cooked Dungeness crab meat
1 egg
¼ cup mayo
½ cup panko bread crumbs
1 t each fresh tarragon, parsley and chives, minced
1 t lemon zest
½ t lime zest
½ t orange zest
Juice of half a lemon

Meryer Lemon Aioli
½ cup mayo
½ cup crème fraiche or sour cream
¼ cup whole grain mustard
2 cloves garlic, minced
Zest of one Meyer lemon
Juice of half a Meyer lemon
1 Tbsp each fresh parsley, chives and tarragon, minced


Meyer Lemon Aioli
Whisk all ingredients together and serve with crab cakes.

Crab Cakes
Mix all ingredients together thoroughly. Cover and let set in refrigerator for about 30 minutes. When ready to cook, form into 6 equal sized cakes. In a non-stick skillet, heat 3-4 tablespoons of olive oil over medium heat and sear crab cakes until golden brown on both sides and cooked through, about 5-6 minutes. I like to serve mine with Meyer Lemon Aioli.

Wine Pairing: Napa Valley Estate Virtú

Serves As

Hors D’oeuvres, Appetizer, First Course

A great wine to celebrate

New Year’s Day, Valentine’s Day, Mother’s Day, Thanksgiving, Christmas

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.