vintners inn

Serves: 4

1 lb. Dungeness crab meat
1/2 cup fresh dry bread crumbs or panko
1 large egg, beaten
5 tbsp. mayonnaise
2 tsp. white wine Worcestershire sauce
2 tsp. mustard powder mixed with 1 tsp. cold water
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
6-8 drops Tabasco sauce (optional)
Clarified butter or light olive oil
1 bunch spinach, cleaned
Cabbage Slaw (recipe follows)
Blood Orange Mayonnaise (recipe follows)

Pick over the crabmeat carefully to remove any bits of shell or cartilage.

In a mixing bowl, combine the bread crumbs, egg, mayonnaise, parsley, green onions, Worcestershire sauce, mustard, salt and pepper, and Tabasco, if using, with the crab meat, but do not overmix. The mixture should have some definite texture.

Form into 12 small cakes and sauté them in a large heavy-bottomed pan over medium-high heat in clarified butter or light olive oil until they are lightly browned on both sides, approximately 3 minutes per side.

Immediately before serving, wilt the spinach briefly in a hot sauté pan and season with salt and pepper. To serve, place 3 cakes on a bed of lightly wilted spinach leaves, arrange the cabbage slaw alongside and garnish with a dollop of blood orange mayonnaise.


1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
1/4 cup red bell pepper, seeded and thinly sliced
1 cup carrot, thinly sliced
1/4 cup raspberry vinegar
1/8 cup extra virgin olive oil
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste

Combine the cabbages, red pepper, and carrot in a bowl.

In a separate bowl, make the dressing by combining the vinegar, olive oil, garlic, mustard, salt, and pepper.

Toss the vegetables with the dressing. Let the mixture stand for 10 minutes, tossing it occasionally. Set aside.


1 whole egg
2 egg yolks
1/2 tsp. mustard powder mixed with 1/4 tsp. cold water
1/2 cup green onions, minced
3 tbsp. red wine vinegar
2 blood oranges, peeled, seeded and chopped, juice reserved
1/2 tsp. kosher salt
1/2 tsp. freshly ground white pepper
1 1/4 cups peanut oil

Have all the ingredients at room temperature. Place the egg, egg yolks, mustard, green onions, vinegar, blood orange and reserved juice, and salt and pepper in a food processor and process until the mixture is pale yellow and foamy.

Add a tablespoon of the oil and mix until it is absorbed.

With the processor running, continue to add the oil in a very slow stream until it has all been incorporated.

Taste the mayonnaise and adjust the seasoning if needed.

Store, tightly covered, in the refrigerator. This mayonnaise, which is sufficiently liquid to be used in a squeeze bottle, will keep for approximately a week. Makes 1 3/4 cups.

© 2002 John Ash & Co. Not for reproduction without permission.