Jim's Fresh Crab Cakes & Aioli

Don't be alarmed by the length of the recipe...Jim admits they're a lot of work, but oh so worth it!!! Our
2007 Blend 23 is a natural pairing for these succulent crab cakes.

6 tablespoons olive oil
1/3 cup cup red onion
6 tablespoons olive oil
1 bunch of chives chopped
½ red pepper seeded and chopped
Salt and pepper to taste
1 tablespoon dried garlic
1 tablespoon dried onion
1 tablespoon smoked paprika
3 large eggs
2 teaspoons Dijon mustard
1/1/4 panko(Japanese bread crumbs)
2/3 cups flour
6 tablespoons parmesan
2 cups crab meat. Make sure you pick out shells
2/3 cup flour

In a large skillet heat olive 3 tablespoons of olive oil. Add red onion, red pepper and chives and sauté for four minutes. Put the onion chives and pepper in a large bowl. Whisk two of the eggs into vegetables, the mustard,1/4 of the cup of Panko, parmesan. Gently fold in the crabmeat and continue to fold it through until mixture becomes blended.

Combine the flour with ½ the dried garlic, ½ dried onion, ½ dried paprika in a bowl. Combine 1 cup of the Panko along with the rest of the garlic, onion and paprika in another bowl. Whisk the last egg in another bowl to create an egg wash.

Form 8 cakes from the crab mixture packing them firmly but not like a hockey puck. Dredge each crab cake in the flour mixture, egg wash and than in the bread crumb mixture, shaking off any excess flour or crumbs.

Heat remaining three tablespoons oil in l large skillet over high heat. Fry crab cakes until brown about three minutes per side.

2 large egg yolks at room temperature
1 tablespoon minced garlic
1 teaspoon fresh lemon juice
¼ teaspoon Dijon mustard
¼ teaspoon cayenne
1 cup olive oil
Salt to taste

In the bowl of a blender combine egg, garlic, lemon, mustard, cayenne and salt. Turn on machine and slowly stream in the oil. Continue to process until the mixture is thoroughly emulsified.

Mixed greens with champagne vinaigrette

¼ chicken broth
¼ cup champagne vinegar
½ teaspoon onion powder
½ teaspoon minced garlic
1/3 cup olive oil
3 roma tomatoes diced
2 tablespoons chopped chives
2 tablespoons chopped oregano
11/2 mixed salad greens

Combine first 8 ingredients and let macerate for about 1 hour.

Assembly: Put two crab cakes on each plate and put aioli on top of crab cakes. Lightly dress the salad with vinaigrette and put in the middle of two crab cakes.

Next level for very special friends: Surround the salad with cooked corn, diced tomatoes and have four our fives whole chives flowing from the salad.