Sauvignon Blanc + Quick Crab Cakes

INGREDIENTS

• 1 egg
• 2 tsp Dijon mustard
• 2 tbsp mayonnaise
• 2 tsp freshly ground black pepper
• Dash sea salt
• Dash cayenne pepper
• ¼ cup scallions, chopped
• 12 oz crabmeat, drained and sorted
• ¾ cup panko breadcrumbs
• 2 tbsp olive oil
• 1 medium lemon, sectioned

INSTRUCTIONS

1. In a medium bowl, mix the egg, mayonnaise, Dijon mustard, black pepper, sea salt and cayenne pepper. Add the chopped scallions. Add the crabmeat and breadcrumbs, mixing until combined.
2. Divide the mixture into 4 even patties, about ½ inch thick each.
3. Add the olive oil to a large skillet set over medium-high heat. When the oil has heated, add the crab patties. Let brown on one side (4 min) and flip, browning the other side (4 min).
4. Serve crispy hot with a lemon wedge.