Fly Trap Mini Crab Cakes
with Micro Arugula and Citrus Aioli
Paired with ZD Reserve Chardonnay, California
Executive Chef Glen Tinsley, Fly Trap Restaurant
Ingredients:
1 lb. fresh Dungeness crab meat
½ cup mayonnaise
1 egg
1 Tsp. Dijon mustard
1 bunch chopped green onions
1 stick butter
Directions:
Melt butter over low heat. Add green onions and saute until soft. Remove from heat and let cool. In a large mixing bowl, combine the crabmeat, mayonnaise, egg and Dijon mustard. Add the green onions and mix well. Form the mixture into cakes and coat with panko (Japanese) or sourdough breadcrumbs. Saute in olive oil until golden brown. Serve with baby field greens and citrus-flavored mayonnaise.
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