Crab Cakes with Sumac Aioli
We recently visited Wine Club Members in Maryland, famous for its crab cakes! After you've tried this recipe, you'll know why. Listen for the oohs and ahhs and requests for the recipe from your guests.
Ingredients
- Crab Meat · 1 pound
- Egg · 1
- Tartar Sauce · 2 tablespoons
- Fresh Dill, finely chopped · 2 tablespoons
- Lemons, 1 juiced and the other cut into wedges · 2
- Herbie's Catch of the Day · 3 tablespoons
- Vegetable Oil · 1 cup
- ·
- For the Sumac Aioli: ·
- Mayonnaise · 1 cup
- Herbie's Garlic Powder · 1 tablespoon
- Herbie's Sumac · 1 tablespoon
Instructions
In a large bowl combine the crab meat, egg, tartar sauce, dill, the juice of one lemon, and Herbie's Catch of the Day Seasoning. Mix until all ingredients are well incorporated.
Once the crab mixture is well incorporated, start to form crab cakes to your desired size. I would suggest making about 8 crab cakes. Then reserve in the refrigerator until ready to cook.
In a small bowl combine the mayonnaise, Herbie's Garlic Powder, and Herbie's Sumac. Mix thoroughly and reserve.
Heat the vegetable oil in large saute pan or a pan with high sides. Once the oil begins to shimmer about 3min. you should be ready to pan fry the crab cakes. Take the crab caked out of the refrigerator pat dry with a paper towel and put them right into the pan. If they do not all fit in the pan at once then cook them in batches.
Place them in the hot oil and DO NOT touch until they have formed a deep golden brown color on the first side about 2min. then gently flip them individually and cook on the other side for another 2min. Remove them from the pan, drain on paper towels and serve immediately!
Jenny's Tip: - Serve the crab cakes with the sumac aioli and a squeeze of lemon.
Captivate
Captivate, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on a New World-style Chardonnay with the perfect balance of fruit and acid.
Caress Cuvée Blanc
Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.
Chantilly
Chantilly, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on the light gold colored old-world Chablis wines.
Frisky Riesling
Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.
Frolic Viognier
Frolic is a single-varietal of the white grape Viognier from a single vineyard.
Gertie Gewurztraminer
Gertie is a limited production single-varietal Gewürztraminer wine from a single Russian River Valley vineyard.
Joy Sauvignon Blanc
Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.
Relish Roussanne
Relish is a limited production single-varietal Roussanne wine from a single vineyard.
Catch of the Day
This delicious blend to dust over fish fillets or peeled prawns and shallow-fry or barbecue.
Garlic Powder Granulated
Garlic is valued for both its culinary qualities and medicinal attributes and this powder form dissolves readily when added to food making it ideal in salad dressings.
