Cort's Crab Cakes with Aioli Sauce

Featured by Pietra Santa Winery in the Gold Wine Club.


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


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.