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Jumbo Lump Crab Cakes with White Wine Meyer Lemon Sauce
GIVE IT SOME THYME22Ingredients
40Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 large eggs (slightly beaten)
- 3 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. whole grain mustard
- 1 meyer lemon (zest and juice)
- 1/4 cup green onions (thinly sliced)
- 4 oz. roasted red peppers, drained (chopped)
- 1 Tbsp. fresh dill (minced, plus extra for garnish)
- 1 Tbsp. fresh tarragon (minced, plus extra for garnish)
- 1 Tbsp. fresh thyme (minced, plus extra for garnish)
- 1 lb. lump crabmeat (jumbo, go through and remove any cartilage)
- 1 cup whole wheat panko (Japanese breadcrumbs)
- kosher salt
- black ground pepper
- 4 Tbsp. olive oil (divided)
- chives (optional)
- lemon wedges (optional)
- 1 1/2 cups chardonnay (or other dry white wine)
- 1/4 cup shallots (chopped)
- 3/4 cup whipping cream
- 1 meyer lemon (zest and juice)
- chives (Freshly chopped)
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