Dungeness Crab Cakes over Citrus Herb Salad WINE PAIRING: TORII MOR 2006 PINOT BLANC Ingredients: For Citrus Herb Salad: 3 Tbsp. fresh lemon juice 1 tsp. D3on mustard 1 Tbsp.
fresh dill, minced 1 Tbsp. fresh tarragon, minced 1 Tbsp. fresh cilantro, minced 1 Tbsp.
fresh green onion, minced ¼ cup canola oil ¼ cup extra virgin olive oil 1 bag mixed greens For cooking the Crab Cakes: 2 Tbsp. (or more) unsalted bu)er 2 Tbsp. (or more) canola oil Serves: 4 people Recipe by Ariana Sherlock Torii Mor Winery For Crab Cakes: 3 Tbsp.
mayonnaise 2 large egg yolks 1½ Tbsp. fresh lemon juice 1 Tbsp. D3on mustard 1 Tbsp.
lemon zest, 'nely grated ¼ cup green onion, minced 1 Tbsp. fresh dill, minced 1 Tbsp. fresh tarragon, minced 1 Tbsp.
fresh cilantro, minced ¼ tsp. cracked black pepper ½ tsp. kosher salt 2 6-oz containers Dungeness crabmeat 1 3.5-oz box panko breadcrumbs, divided cThrough this Torii Mor, this Earth gate, we step, to make glad the soul, with wine d For Vinaigrete: Whisk together the lemon juice and mustard until well combin- ed.
Stir in herbs and green onion. Whisking constantly, add the oils very slowly (this produces an emulsi'ed (not separated) vinaigre)e). Season ... more. less.
with salt and pepper to taste.<br><br> Set aside. (Can be made one day ahead; cover and refrigerate. Allow the dressing to come to room temperature and whisk well before serving.) For Crab Cakes: In a large bowl, whisk together the mayonnaise, egg yolks, lem- on juice, and D3on mustard.<br><br> Stir in the next 7 ingredients until combined. Break up the crabmeat a li)le to 'nd and discard any pieces of shell. Add the crabmeat and 1 cup panko.<br><br> Let stand 10 minutes. The mixture should hold together but still be moist; add more panko if needed. Line a baking sheet with wax paper.<br><br> Spread remaining panko on a plate. Form crab mixture into twelve pa)ies, using about ¼ cup for each. Press both sides of pa)ies into panko.<br><br> Transfer crab cakes to the lined baking sheet. Cover and chill at least 1 hour and up to 1 day. Melt bu)er with oil in a large skillet over medium-high heat.<br><br> Working in batches, cook the crab cakes until golden brown on both sides, adding more bu)er and oil as needed, about 5 minutes total per batch. Keep warm in a 175-200°F oven. Meanwhile, in a large bowl, dress the mixed greens with enough vinaigre)e to just coat, being careful not to make them soggy.<br><br> Place a small mound of greens in the middle of each salad plate. Arrange three crab cakes per plate on top of the greens. Drizzle the vinaigre)e on top of the cakes and around the plate.<br><br>