|
Servings:
|
4
|
|
Author Notes:
|
This award winning recipe comes to us from Mendocino, California's Mendo Bistro. This recipe has won two years in a row in the Mendocino Crab Festival. At Mendo Bistro they believe that less is more. In terms of crab cakes, that means less filler equals more crab flavor.
At the Bistro, they like to serve these fabulous crab cakes with their simple cabbage salad (see links below for recipe), which allows the crisp, green cabbage flavor to marry with the vinegar and serve as a perfect foil for the rich crab meat and creamy tarragon aioli. (again, see recipe links below).
|
|
Ingredients:
|
1 1/2 pounds Dungeness crab meat
3/4 cup panko bread crumbs, plus additional for outer coating
2 green onions, finely chopped
1/2 - 3/4 cup tarragon aioli (see links below for recipe)
oil for sautéeing
|
|
Instructions:
|
Combine crab, bread crumbs and green onions. Add 1/2 cup aioli and test mixture to see how well it holds together. If needed add additional aioli. Do not overwork ingredients. Cakes should be loose and just barely hold together. Form into cakes about 3" in diameter, and place one side in bread crumbs.
Heat oil in medium sauté pan over medium high heat until just smoking and place cakes, bread crumb side down in pan. Sauté until golden and carefully turn over. Lower heat to medium and saute until heated through. Serve on cabbage salad (click for recipe) and top with additional aioli (recipe links below).
|
Recipes 
