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.
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!
Serve the crab cakes with the sumac aioli and a squeeze of lemon. Enjoy with Williamson Wines Relish Roussanne!
Chef Tommy's Tips: If you do not have Herbie's Catch of the Day seasoning you can make your own similar blend with spices that you most likely already have in your pantry. Simply combine: 1 tablespoon ground coriander seed, 1 tablespoon paprika, 2 teaspoons turmeric, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon ground ginger, and 1 teaspoon cinnamon. Use in place of Herbie's Catch of the Day seasoning.