Chef Sheila Talks Sustainable Seafood with St. Supéry Winery, Shares Crab Cake Recipe
If you haven’t had the chance to visit St. Supéry Estate Vineyards & Winery in Napa Valley, put it on your bucket list! This gorgeous winery is located in the renowned Rutherford growing region in the heart of Napa Valley. The 100% Estate Grown wines are spectacular with seafood.
Our Culinary Director Sheila Lucero recently joined St. Súpery for a virtual Sustainable Seafood Tour. She talked about our proprietary Emersum Oysters and shared the recipe for Jax Crab Cakes, the perfect pairing for the winery’s Dollarhide Sauvignon Blanc. Check out the video and the recipe below!
Jax Crab Cakes
¼ cup mayo
1 tsp. Dijon mustard
1 tsp. lemon juice
½ tsp. lemon zest, micro planed
1/8 tsp. salt
¼ tsp. Worcestershire sauce
1 Tbs. parsley, minced
1 Tbs. shallot, minced
1/8 tsp. bell pepper
2/3 cup fresh breadcrumbs
1 pound jumbo lump blue crab
¼ cup vegetable oil
In a large mixing bowl. Combine the first 10 ingredients and whisk together thoroughly. Fold in breadcrumbs and gently fold crab in to the mixture.
Be careful not to break up the crab lumps.
Refrigerate until you are ready to prepare.
Using a 2-ounce size ice-cream scoop, portion out 8 crab cakes equal in size.
Careful not to break up any crab lumps
In a large sauté pan or a griddle top, heat vegetable oil to a medium- high heat.
Place crab cakes in hot oil and sear until golden brown about 3-4 minutes per side. Serve with lemon aioli*.
Yield 2.5 cups
5 garlic cloves, minced
2 tsp. Dijon mustard
6 TBS. cold water
¼ cup lemon juice
4 egg yolks, pasteurized
1 tsp. salt
2 cups olive oil
Place first six ingredients into a blender.
Blend on medium high for 30 seconds.
With blender on medium speed, slowly pour oil into blender.
Mixture should be emulsified.
Taste and adjust seasoning if necessary.
Refrigerate until you are ready to use.