California Living dishes Napa Valley Crab Cakes Recipe on ION

california-living-with-aprilanne-crab-cakes-300x200California Living ® host Aprilanne Hurley spotlights featured recipes like the folowing Napa Valley Crab Cake Recipe compliments of Jeffrey Starr, Trinchero Family Estates Winery Chef , who whipped up this, and numerous other fabulous recipes on location at the Sutter Home Inn, Napa Valley, California, with California Living ® host Aprilanne Hurley.

Now you can “keep the party going” with Napa Valley Winery Chef Jeffrey Starr’s Crab Cake Recipe at your next dinner party:

Napa Valley Crab Cakes:

  • 1lb. crab meat

  • 1 ½ cup fresh bread crumbs

  • ¼ cup snipped chives

  • 2 Tbs. Dijon mustard

  • ¼ Cup mayonnaise

  • Tabasco, to taste

  • Freshly ground black pepper, to taste

  • Olive oil, as needed

For the Crab Cakes, if the crab meat is excessively wet, squeeze out some of the liquid. In a bowl, combine the crab meat, 1 cup of the bread crumbs, chives, and mix.  Add the mustard, mayonnaise, Tabasco, black pepper, and mix again.  Taste and add additional Tabasco and black pepper if desired.

Shape the crab mixture into 12 equal sized cakes, about ¾” thick, and coat the top and bottom surfaces with the remaining ½ cup bread crumbs. Sauté the crab cakes over medium heat in olive oil until golden brown on both sides. Remove to absorbent towels.

Mustard Vinaigrette Dressing

  • ¼ Cup Champagne vinegar

  • 1 tsp. honey

  • 1 ½ Tbs. Dijon mustard

  • 1 Tbs. minced shallot

  • 1 tsp. minced fresh thyme

  • 2/3 Cup extra virgin olive oil

  • salt and fresh ground pepper, to taste

Combine the Champagne vinegar, honey, Dijon mustard, shallot, and thyme in a bowl. In a slow, steady stream, whisk in the olive oil. Season with salt and pepper.

Tarragon Aioli

  • 2 cloves garlic, minced

  • 1 egg yolk

  • 1 ½ Tbs. lemon juice

  • 1 bunch tarragon, rinsed, patted dry, and leaves picked

  • ½ Cup olive oil

  • salt, to taste

  • ground white pepper, to taste

Combine in a food processor the garlic, egg yolk, lemon juice, and tarragon leaves. Process until smooth. With the processor running, add half the olive oil drop by drop and the rest in a slow, steady stream. Salt and white pepper, to taste. Refrigerate.

When ready to serve:  Sauté the crab cakes over medium heat in olive oil until golden brown on both sides. Remove to absorbent towels. Toss the slaw (see below) with the mustard vinaigrette. Divide the dressed slaw between 8 plates. Place a crab cake on top of the slaw. Drizzle (a plastic squirt bottle works great for this) the tarragon aioli on to the plate around the slaw.To Serve:  Place sautéed crab cakes on a bed of colorful slaw you can make by shredding red and green cabbage, Napa cabbage, carrot, red bell pepper, green onion and/or any other vegetable you would like.

Jeffrey Starr
Culinary Director and Napa Valley Executive Chef
Trinchero Family Estates, Napa Valley, California

Party Girl Diet™ by Aprilanne HurleyCALIFORNIA LIVING® with host Aprilanne Hurley is sponsored in part by Hurley’s “Party Girl Diet” – the revolutionary “California Lifestyle” inspired diet & fitness plan that let’s you drink wine, eat chocolate and in essences…”Keep the party going and keep the weight off.”

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