Lambert Bridge Winery

1 lb lump crabmeat
2 eggs, beaten
1½ C panko bread crumbs
2 T Dijon mustard
½ C mayonnaise
2 T fresh squeezed lemon juice
¼ C parsley, finely chopped
6 green onions, thinly sliced
1 yellow bell pepper, chopped
2 t paprika
a few dashes Tabasco
1 t Worcestershire sauce
salt and pepper

panko for coating
olive oil for sautéing

Combine first 12 ingredients in a large mixing bowl. Mix gently without breaking up the crabmeat too much. Season with salt and pepper.

Form tablespoon of crab mixture into slightly flattened 1 inch rounds, gently coat with panko and transfer to a shallow baking dish. Chill crab cakes loosely covered, at least one hour and up to 3 hours.

Preheat oven to 375°. In a large skillet heat 2 tablespoons of oil over moderately high heat until hot. Sauté crab cakes until golden brown, 2-4 minutes. Turn crab cakes carefully and lightly brown other side.

Transfer crab cakes to a baking sheet and finish cooking in the oven, approximately 4 to 6 minutes or until heated through. Makes about 45 small crab cakes.

Pairs well with Lambert Bridge Sauvignon Blanc, Viognier or Chardonnay

Meyer Lemon Basil Aioli
1 egg yolk
1 Meyer lemon, zest and juice
2 cloves garlic, minced
8 large basil leaves, cut into a chiffonade
salt and pepper

Place egg yolk, lemon juice, lemon zest and garlic in the bowl of a food processor. While machine is running, add the olive oil in a slow, steady stream until incorporated and an emulsification has formed. Season with salt and pepper. Fold in basil and serve with warm crab cakes.