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Cort's Crab Cakes with Aioli Sauce

Featured by Pietra Santa Winery in the Gold Wine Club.
Cort's Crab Cakes with Aioli Sauce


Enjoy this family recipe passed on to our Gold Wine of the Month Club members with a glass of Sangiovese!

Yield: Serves 4
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Serving Size: 4 ounces


•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


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.

Recipe sourced by Pietra Santa Winery

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