MERLOT-KISSED CRAB CAKES WITH LIME RIESLING AIOLI
Here is the show-stopping main course for your next dinner party. You can make these ahead the night before right up to step #6 so you’ll have plenty of time to enjoy your guests and their applause for your culinary prowess.
|4||Tbsp||Apres Vin Merlot Flour, divided|
|0,33||cup||Scallions, cleaned and finely diced|
|0,25||cup||Carrots, peeled and finely diced|
|0,33||cup||Celery, cleaned and finely diced|
|0,25||cup||Fresh parsley, stemmed &|
|2||cup||Crabmeat, fresh, chunked|
|1||egg||Egg, beaten (large)|
|4||Tbsp||Apres Vin Lime Riesling Oil, divided|
- In a large mixing bowl, combine the breadcrumbs with a teaspoon of water and stir to moisten. Add 2 Tbsp of the Merlot Flour and stir until the mixture becomes dry and crumbly.
- To the breadcrumb mixture add the scallions, carrots, celery, parsley and crabmeat and very gently toss to combine. Set aside.
- In a small mixing bowl, whisk together ¼ cup of the mayonnaise and the beaten egg.
- Gently fold the egg mixture into the crabmeat mixture, taking care not to break up the crab pieces.
- Gently divide the mixture into 8 equal portions and pat each into a disc of even thickness and size. Place the crab discs on a plate, cover with plastic wrap and chill for one hour or overnight.
- Combine the remaining mayonnaise with 2 Tbsp of the Lime Riesling Oil in a small bowl and refrigerate one hour or overnight.
- In a small mixing bowl, combine the remaining 2 Tbsp of the Merlot Flour with the all-purpose flour. Dip each crab cake in the flour mixture and set aside.
- Heat the remaining Lime Riesling Oil in a large frying pan until a drop of water flicked into the pan sizzles.
- Place the crab cakes in the pan without crowding and fry in batches, 5 minutes per side, until crisp and browned.
- Serve with the Lime Riesling Aioli.
PREPARATION TIME: 2 hours
SERVINGS: 8 crab cakes, serves 4
Preparation time2 hours
Degree of difficultyVery easy
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