Dungeness Crabcakes

with Tarragon Aioli

Pairs with SEAGLASS Sauvignon Blanc

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SEAGLASS Sauvignon Blanc makes the perfect food companion with today’s flavor-centric cuisine. Pair this crisp, refreshing wine with fresh Dungeness Crabcakes with Tarragon Aioli.


1 lb
fresh Dungeness crab meat
112 cup
fresh bread crumbs
1 bunch
chives, snipped
14 cup
finely diced red bell pepper
8 leaves
basil, chiffonade or finely chopped
2 tbsp
dijon mustard
14 cup
aioli or mayonnaise
Tabasco, to taste
fresh ground black pepper, to taste
2 cloves
garlic, minced
egg yolk
112 tbs
lemon juice
1 bunch
tarragon, rinsed, patted dry, and leaves picked
12 cup
olive oil
salt, to taste
ground white pepper, to taste



These crabcakes are lightly seasoned. Use fresh bread crumbs instead of the typical dry crumbs for a lighter cake. Simply process French bread, crusts removed, in a food processor until fine.

If the crab meat is excessively wet, squeeze out some of the liquid. In a bowl, combine the crab meat, 1 cup of the bread crumbs, chives, red bell pepper, basil, and mix. Add the mustard, aioli, Tabasco, black pepper, and mix again. Taste and add additional Tabasco and black pepper if desired. Shape the crab mixture into 8 equal sized cakes, about ¾” thick, and coat the top and bottom surfaces with the remaining ½ cup bread crumbs.


Tarragon Aioli

Combine in a food processor the garlic, egg yolk, lemon juice, and tarragon leaves. Process until smooth. With the processor running, add half the olive oil drop by drop and the rest in a slow, steady stream. Salt and white pepper, to taste. Refrigerate.