An annual tradition for Smith Story Wine Cellars during Dungeness Crab Season. This is Ali's go-to recipe, now these are baked but can easily be fried in olive oil and butter if you prefer. Depending on the type of crab you are using, the salt content of cooked and canned crab can vary significantly. If your crab is very salty to begin with, use the seasoning sparingly. Also, crab in tin cans taste fishy, too fishy for this recipe. Find bulk at your local seafood counter. 

Served with: ANY Smith Story White Wine! But particularly delicious with the 2021 Smith Story Olive Lane Vineyard Chardonnay and Smith Story Sparkling Brut! 

Servings: 15 crab cakes
Prep Time: 30minutes mins
Cook Time: 30minutes mins
Total Time: 1hour 
Ingredients

Crab Cake Ingredients:
• 1/2 red bell pepper, finely diced
• 1 large shallot, finely diced

• 3 Tbsp olive oil, divided
• 2 Tbsp unsalted butter, divided
• 2 large eggs
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1 tsp old bay seasoning

• 1 minced garlic clove
• 1/2 tsp black pepper
• 1 lb lump crab meat, from 2 Dungeness crabs
• 1/2 cup panko bread crumbs
• 1/4 cups parsley, finely chopped

Lemon Aioli Dip:
• 1/2 cup mayo
• 1 tsp lemon zest
• 2 Tbsp Meyer lemon juice
• 1 garlic clove, minced

How to Make Crab Cakes:
• In a large skillet over medium heat, add 1 Tbsp oil and saute diced bell pepper, shallot (add minced garlic during the last minute) until golden and soft (7-9 min) then   remove from heat and let cool.
• In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning and 1/2 tsp black pepper.
• Drain and pick over the crab meat to make sure there aren’t any shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
• Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes. THIS IS IMPORTANT!
• Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Bake on on cookie sheet at 400 degrees until golden brown. 
 

Aioli
• In a small bowl, stir together the lemon aioli dip ingredients until well blended. Cover and refrigerate until ready to serve with the warm crab cakes.

Serve cakes over a bed of baby Arugula and a Meyer lemon wedge. Micro-greens are also delicious to add.