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Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
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Fog Crest2011 Pinot Noir
Laguna West
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Joseph Jewell2012 Pinot Noir
Russian River Valley
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$29.00

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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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