Curried Dungeness Crab Cake with Fennel-Orange Salad and Ginger Aioli

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6 crab cakes

Ingredients:

For the Crab Cakes:
¼ cup celery, diced fine
¼ cup shallots, diced fine
1½ teaspoons olive oil
2 teaspoons Serrano chile, diced fine
2 tablespoons cilantro, chopped fine
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground ginger
8 ounces Dungeness Crab Meat, cleaned and picked through
2-3 tablespoons mayonnaise
2 tablespoons egg whites
¼ cup Panko
Additional Panko for breading
Additional Olive Oil for frying

For the Ginger Aioli:
¼ cup mayonnaise
½ tablespoon grated ginger
3 teaspoons lime juice
¼ teaspoon Dijon mustard
¼ teaspoon sesame oil
¼ teaspoon minced garlic
Salt to Taste

For the Fennel and Orange Salad:
1 bulb fennel, sliced paper thin
1 each naval oranges, peeled and sectioned (seeds and membranes removed)
2 teaspoons extra virgin olive oil
Kosher salt and white pepper to taste

Method:

Crab Cakes:
In a medium skillet over medium heat, add olive oil, celery, chile and shallots. Cook mixture until soft with out browning for 4-6 minutes. Remove from heat; add curry, cumin, cilantro, and ginger. Set aside to cool.
In a large bowl place crab, mayonnaise, egg whites, ¼ cup Panko and the cooled celery mixture. Mix well and form into six crab cakes. Place cakes on a sheet pan and refrigerate, uncovered, for 30 minutes.
On a large plate place some panko and gently coat the crab cakes on all sides.
In a large skillet over medium high heat, add olive oil. When hot, place crab cakes in pan and cook for 4-6 minutes per side or until golden and warmed through. Remove and serve with aioli and fennel salad.

Ginger Aioli:
Combine all ingredients in a bowl and mix well. Refrigerate until ready to use.

Fennel and Orange Salad:
Combine all ingredients and mix well.

 

Suggested Pairing: