Crab Cakes with a Lemon Aioli

A featured Wine Club recipe for Viansa Sonoma Winery - Santerra Cellars.
Crab Cakes with a Lemon Aioli


These succulent, meaty crab cakes are a must-try! Especially when served with the lemon aioli sauce and a nice glass of Santerra Cellars 2001 Dolcetto we featured in our Gold Wine of the Month Club. This is an awesome pairing.

Yield: Six 3" Cakes and One Cup Aioli
Prep Time: 25 Minutes
Cook Time: 20 Minutes


Crab Cakes:
• 1/4 cup red onion, minced
• 1 rib celery, diced small
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1/2 pound crab, shredded
• 1/4 cup mayonnaise
• 1 egg
• 1 cup coarse bread crumbs
• 1 teaspoon Old Bay seasonings
• salt and pepper to taste
• oil as needed

Lemon Aioli:
• 2 egg yolks
• 1 tablespoon Dijon Mustard
• 2 cloves garlic
• 2 lemons, juiced
• 1 cup olive oil
• salt, white pepper, & cayenne pepper to taste


For the Crab Cakes:
Sweat the onion, celery and garlic in olive oil, season with old bay, salt, pepper and allow to cool. Mix crab with vegetables, mayonnaise, eggs and 1/2 cup of the breadcrumbs.

Portion evenly into 6 cakes about 1/2" thick. Dust with remaining breadcrumbs and pan fry in 350º F oil until golden brown. Yields six 3" cakes.

For the Lemon Aioli:
In a food processor, add the egg yolk, mustard, garlic and lemon juice. With the motor running, slowly add the oil until it begins to thicken.

Season with salt and peppers. Yields 1 cup.