Crab Cakes with Fresh Lemon Dressing

Recipe Date:
November 18, 2015
Cook Time:
Imperial (US)
  • 1/2 cup Sourdough bread, small diced (no crust)
  • 1/2 cup Mayonnaise
  • 1 Egg yolk
  • 1 tbsp Italian parsley, minced
  • 1 1/2 tsps Chives, minced
  • 1 tsp Dijon mustard
  • dash of Tabasco
  • 8 ozs Lump crab meat
  • 2 tbsps Butter, melted
  • 1/2 tsp Old Bay seasoning
  • 1/2 cup Mayonnaise
  • 2 tbsps Fresh lemon juice
  • 1 tbsp Chives, minced
  • 1/2 tbsp Tarragon, chopped
  • 1/4 cup Heavy cream
  1. Open a bottle of Vina Robles Sauvignon Blanc and pour yourself a glass!
  2. Preheat the oven to 425°. In a glass bowl, mix the first seven ingredients together. Let sit for five minutes. Carefully fold in the crab so meat does not break up.
  3. Gently form crab into loose two ounce mounds on a lightly oiled baking pan. Melt the butter and add the seasoning. Lightly brush over the crab cakes and place them in the oven until they reach an internal temperature of 165°. Cakes will feel springy to the touch.
  4. Mix mayonnaise, juice and herbs together. Whip the cream to soft peaks and then fold into mayonnaise mix. Keep chilled.
  5. Serve crab cakes on butter lettuce, drizzle with dressing and enjoy together with the rest of the Sauvignon Blanc.