Rodney Strong

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Crabcake Sandwich

Paired with Chalk Hill Chardonnay

INGREDIENTS

2 pounds lump blue crabmeat
½ cup aioli or mayonnaise
1 tablespoon Old Bay seasoning
½ cup finely sliced scallions
2 tablespoons chopped fresh parsley
2 large eggs – lightly beaten
Juice and zest of 2 lemons
½ tsp kosher salt
1 teaspoon Tobasco
½ - ¾ cup panko bread crumbs
Safflower oil for frying
4 brioche or potato rolls
6-8 leaves of butter lettuce
Thinly sliced red onion
Tartar sauce

Dill Tartar Sauce
¾ cup mayonnaise
2 tablespoons finely chopped cornichons
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 tablespoon chopped capers
1 teaspoon dijon mustard
Pinch kosher salt

DIRECTION

Carefully pick over the crabmeat to remove any shells, taking care to leave large lumps of crab as possible. Mix together the aioli or
mayonnaise with the Old Bay, scallions, parsley, eggs, lemon and zest, and salt and tobasco. Add to the crabmeat and with your hands gently mix together. Add the bread crumbs and continue to mix. Divide the mixture into 8 balls and pat into cakes. Refrigerate the cakes for two hours. Preheat the oven to 400 degrees F. Heat a few tablespoons of oil over medium-high heat in a large non-stick skillet. Brown the cakes two at a time, for 3 minutes a side, or until golden brown. Remove the cakes to a rack and place in oven for an additional 5-7 minutes. Remove from oven, place on broche rolls with lettuce, onion, and tartar sauce. Enjoy immediately with Chalk Hill Chardonnay.

Dill Tartar Sauce
Combine all ingredients together in a small bowl and mix with a fork. Chill.

Paired with Chalk Hill Chardonnay