Pair with Merlot

Winery Name:
Pietra Santa Winery - Cienega Valley - Monterey County

Featured Wines:
Pietra Santa 2001 Estate Merlot
Pietra Santa 2000 Sassolino
Pietra Santa 2006 Chardonnay

Purchase this Wine »

Ingredients:
Serves four

1 Pound of Crab, fresh, cleaned and shelled
1 Egg
1/2 Cup Bread Crumbs
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
3 Tablespoons Italian Parsley, fresh chopped
1 Teaspoon Lemon juice, fresh squeezed
1/4 Cup Corn, trimmed from the cob, fresh, coarsely chopped
1/2 Teaspoon Tabasco (just enough to enhance the flavors)
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

Aioli Sauce Alessio

4 Egg yokes
6 Cloves of garlic, fresh
1 Tablespoon Dijon Mustard
1/2 Cup Canola Oil
1/2 Cup Extra Virgin Olive Oil
1/2 Teaspoon Kosher Sea Salt
1/2 Teaspoon White Pepper
Juice from 1/2 Lemon

Preparations:
Thoroughly mix all ingredients except the crab. Gently fold in the crab. Form cakes - larger if serving as a main course (4-6), or smaller if serving as an appetizer (8-10). Cook in a large saute pan until browned and hot all the way through- approximately 10 -12 minutes. Do not over cook. Crab cakes can also be baked at 375 degrees F for 15- 20 minutes. Serve with homemade Aioli Sauce.

Aioli Sauce Alessio

In a blender on slowest speed - blend egg yokes. While slowly blending, add all other ingredients. Blend the two oils into one container with a pour spout - very slowly stream the oil into the blender mixture, occasionally pushing sauce down with a plastic spatula. Use enough oil to reach your desired consistency. The of the eggs affects how much oil you need - you may not need all of the oil.