This recipe comes to you from Episode 3 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp dished up Crab Cake Sandwich with Lemon Aioli paired with Itä 2019 Breezy Slope Pinot Noir. You can see the episode below the ingredients and instructions.
Ingredients
- 1 pound Crabmeat, well drained and picked over for shells
- 1/4 cup aioli (good quality mayonnaise will work)
- 3 tablespoons minced chives
- 2 teaspoons fresh lime juice
- 1/2 teaspoon honey
- 1-2 tablespoons Crystal Hot Sauce, more if desired
- Salt and freshly ground pepper
- 1/4 cup plus 3 tablespoons Canola oil
- All purpose flour
- 3 large eggs, beaten
- 2 cups dry breadcrumbs
Method:
- In a large bowl, combine the crabmeat with the aioli, chives, lime juice, honey and the Crystal; season with salt and pepper. Stir well to break up some of the crabmeat.
- Form the mixture into 8-10 crab cakes, packing them firmly. Put the crab cakes on a baking sheet and refrigerate or freeze until firm, about 25 minutes.
- Put a handful of flour into a medium, shallow bowl.
- Put the eggs (CHEF TIP: add a splash or 2 of Crystal hot sauce) and whisk well in another shallow bowl and the bread crumbs in a third bowl.
- Take a crab cake in your hand and carefully dust it all over with flour, shaking off any excess. Dip the crab cake in the beaten egg mixture and then coat it well with the breadcrumbs.
- Repeat with the remaining crab cakes. At this point they can be fried in a pan with oil (preferred way) or baked.
- To fry, in a shallow fry pan add about 1-2’ canola oil, heat over medium flame, add the cakes, not crowded, fry till lightly browned and carefully turn over.
- Fry to light brown and remove to a paper towel lined plate, season and serve with some killer wine from ita Winery!