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.
Ingredients
Directions
Crabcakes
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.
