Dungeness Crab Cake with Roasted Red Pepper and Black Olive Relish and Basil Aioli

Pair with: Columbia Crest Grand Estates Chardonnay
Serves: 4

Crab Cakes

Ingredients

6 tablespoons olive oil

1 medium red onion, diced

2 cloves garlic, finely chopped

¼ cup prepared mayonnaise

3 tablespoons prepared horseradish, drained

3 tablespoons Dijon mustard

2 pounds lump crabmeat, picked over

3-5 tablespoons Panko breadcrumbs

Salt and freshly ground pepper

2 cups Wondra flour

Preparation

Heat 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and garlic and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the mayonnaise, horseradish and mustard, until combined. Add the crab meat and 3 tablespoons of the bread crumbs and gently fold to combin; season with salt and pepper. If the mixture appears too loose (it should be somewhat loose), add more breadcrumbs a tablespoons at a time until the mixture holds together. Refrigerate, covered for at least 1 hour or up to 1 day.

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Place the Wondra flour on a large plate and season with salt and pepper. Dredge each cake on both sides in the flour and tap off the excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick sauté pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a heaping tablespoon of the basil aioli and the relish. Garnish with fresh basil sprigs.

Basil Aioli

Ingredients
¾ cup prepared mayonnaise

1 clove garlic, chopped

¼ cup loosely packed chopped fresh basil leaves

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Preparation
Combine mayonnaise, garlic, basil, salt and pepper in a blender or food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Black Olive-Roasted Red Pepper Relish

Ingredients
2 roasted red peppers, peeled, seeded and diced

¼ cup Kalamata olives, pitted and chopped

2 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil

2 tablespoons basil chiffonade

Salt and freshly ground black pepper

Preparation
Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

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World renowned. Washington grown.

Dungeness Crab Cake with Roasted Red Pepper and Black Olive Relish and Basil Aioli

Crab Cakes

Basil Aioli

Black Olive-Roasted Red Pepper Relish