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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

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Cort's Crab Cakes with Aioli Sauce

GMWC


Ingredients

Serves four

1 Pound of Crab, fresh, cleaned and shelled
1 Egg
½ Cup Bread Crumbs
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
3 Tablespoons Italian Parsley, fresh chopped
1 Teaspoon Lemon juice, fresh squeezed
¼ Cup Corn, trimmed from the cob, fresh, coarsely chopped
½ 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
½ Cup Canola Oil
½ Cup Extra Virgin Olive Oil
½ Teaspoon Kosher Sea Salt
½ Teaspoon White Pepper
Juice from ½ Lemon


Instructions

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 sauté 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 size of the eggs affects how much oil you need - you may not need all of the oil.



    Suggested Pairings

  1. Mosby
    2006 Sangiovese
    Mosby
    Santa Ynez Valley
    Santa Barbara County

    $25.00

    $28.00
    Best of Class - Gold Medals
    id: 612
    Special
    Platinum
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