The secret to the success of this recipe is quality crab meat, and here in Northern California during the winter, Dungeness Crab can be pretty plentiful.

Ingredients

For the Crab Cakes

•     1 lb. Dungeness crab meat, picked clean of shells
•     2 tbsp. Panko bread crumbs
•     1 tbsp. Dijon mustard
•     2 whole eggs
•     1 tbsp. finely chopped chives
•     1 tbsp. finely chopped parsley
•     1 tbsp. mustard powder

For the Meyer Lemon Aioli

•     1/2 cup mayonnaise
•     1 tsp. Meyer lemon juice
•     1 tsp. Meyer lemon zest
•     1 tsp. finely chopped tarragon
•     Salt and pepper to taste

For the Crab Cakes

To make the crab cakes, combine the crab meat, bread crumbs, Dijon mustard, eggs, chives, parsley and mustard powder in a medium bowl, tossing gently to combine without breaking up too much of the crab meat. Place the mixture in the fridge for an hour to chill.
Heat 2 tablespoons of canola oil in a skillet over medium heat. While the pan is heating, form the crab mixture into 8 equal patties.
Sear the crab cakes for about 2-3 minutes on each side, or until they are golden brown.

For the Meyer Lemon Aioli

For the aioli, whisk the mayonnaise, lemon juice, lemon zest and tarragon together in a small bowl. Season to taste with salt and pepper and set aside.
Place crab cakes on a plate over lettuce, drizzle Meyer Lemon Aioli over and garnish with lemon wedges. Enjoy with a glass of Ferrari-Carano Chardonnay!

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