"We never miss taking advantage of Northern Callifornia Dungeness Crab Season throughout the early months. This is the same time we release our new vintage of Long Meadow Ranch Sauvignon Blanc. The distinctive crisp notes of this varietal mirrors perfectly with the rich sweetness of fresh crab. Prepare as a first course or light luncheon by adding early spring garden greens tossed with Prato Lungo Extra Virgin Olive Oil or as a bite size amuse." - Lydia
2 tbsp Napa Valley Select Extra Virgin Olive Oil
2 tbsp unsalted butter
½ medium (approx 4 oz) red bell pepper and yellow bell pepper, cored, seeded, and diced
½ medium (approx 4 oz) red onion, diced
1 cup heavy cream
½ tsp diced jalapeno pepper
2 tsp chopped fresh chives
2 tsp chopped fresh tarragon
2 tsp chopped fresh flat leaf parsley
½ tsp salt
¼ tsp cayenne pepper
1 extra large LMR egg, lightly beaten
1 cup crushed corn flakes
1 cup fresh bread crumbs
1 ¼ lb fresh Dungeness crabmeat, remove all shells
Sauté red and yellow peppers, onions in Napa Valley Select Extra Virgin Olive Oil until peppers are tender and onions are translucent (approx 10 minutes).
Reduce heavy cream with jalapeno until ½ cup remains. Cool and add to onion mixture. Stir in chives, tarragon, parsley, salt, and cayenne pepper. Sir in egg and ½ cup crushed corn flakes and bread crumbs.
Gently fold mixture until lumpy. Adjust seasoning to taste. Divide mixture into 12 crab cakes (approx 2 ½ oz each).
Combine the remaining crushed corn flakes and bread crumbs on flat plate. Dip both sides of each crab cake into the mixture and coat well. Place on tray and refrigerate covered 2 - 3 hours (do not exceed 6 hours).
Sauté crab cakes in melted butter and vegetable oil mixture over medium high heat until golden brown (approx 4 minutes on each side). Add additional olive oil if necessary.
Drain on paper towel.