Mini crab cake with zesty lemon dill tartar sauce

Chef Chris created this recipe to pair with Caelestis Cellars Pinot Gris

Crab cake
Need:

• 2 pounds of lump crab meat

• ½ red bell pepper

• ½ small red onion

• 2 large eggs

•  1 cup of mayo

•  2 teaspoons Dijon mustard

•  2 teaspoons Worcestershire sauce

•  2 tablespoons finely chopped parsley

•  2 cups panko

•  2 stalks of green onion – 1 for mixture and 1 for topping/garnish

•  Vegetable oil (for cooking - do not mix in)

• Salt to taste

• Parchment paper

Directions:

• Mix all ingredients.

• Form into round balls and put on cutting board. Cover with parchment paper and smash into patty.

• Place patties in fridge for 30-45 minutes.

• Preheat cast iron skillet over medium heat and coat with oil.

• When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.

Zesty Lemon Dill Tartar Sauce
Need:

•  2 cups mayo

•  2 tablespoons dill relish

•  2 juiced lemons

•  ½ small red onion finely diced

•  2 teaspoons red wine vinegar

•  3 teaspoon Cajun seasoning

•  ½ tablespoon white sugar

•  2 teaspoons of fresh dill finely chopped

•  1 lemon (cut into wedges for service)

Directions:

•               Mix all ingredients and chill until service

Serve crab cakes warm and topped with green onions, a small ramekin of tartar sauce, and lemon wedges.

 Serve with the award-winning Caelestis Cellars Pinot Gris!
(Also works great with the very limited Caelestis Cellars Oaked Chardonnay or Stainless Chardonnay!)