Oct 19, 2019 -
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the ... Read More >>
S'mores & Pinot Noir - CANCELLED
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the fire pit? With s'mores and Pinot Noir, of course! Join us for a fun evening of friendship, laughter, and fire pit stories! Wear your cozy sweaters or jackets! RSVPs will be required, so please click here if you're a club member, and click here if you aren't. Interested in joining the club? Check ...
Nov 02, 2019 -
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. ... Read More >>
For the Love of Port & Sauternes
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. Some of you were lucky enough to attend his Port tasting a few years ago. We'll be tasting Ports again this time, but will also be adding in some Sauterness. This is going to be a really fun tasting and seating is very limited. As these wines are coming directly from their country of origin, ...
ArborBrook Tasting Room
ArborBrook Tasting Room 17770 17770 NE Calkins Lane, Newberg, OR 97132
Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
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Crab Cakes with Lemon Dill Sauce
Crab Cakes with Lemon Dill Sauce
Paired with ArborBrook Klipsun Vineyards MLH Sauvignon Blanc
Lemon Dill Sauce
¾ cup low fat mayonnaise
¼ cup low fat sour cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh flat leaf parsley
Zest from one lemon
Juice from lemon after you zest it
½ teaspoon garlic powder
¼ teaspoon white pepper
Sea salt to taste
Mix all ingredients together and let set in fridge 4 hours or over night.
Makes 40 appetizers or 12 cakes
1 pound crabmeat, picked free of shells
2 oz Panko, plus 2 cups more
3 green onions (green and white parts), finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Zest from 1 lemon
1 garlic clove minced or teaspoon garlic puree
½ teaspoon white pepper
Dash of Sea salt
Dash cayenne pepper
You can coat these in extra Panko to fry these in Peanut Oil or olive oil/butter but I prefer to bake these on parchment paper at 400 for 13-18 minutes depending on appetizer size or starter cake size for a more healthy choice.
Mix wet ingredients in a separate bowl and mix lump crab, panko, onions, and bell pepper in a separate bowl. Hand fold the wet ingredients and crab meat mix together. For 40 plus appetizers roll balls in 1” balls and flatten to ½” on parchment paper and bake 12-13 minutes on upper 1/3 of oven. For full size cakes take ¼ cup to ½ cup depending on size you prefer and flatten on parchment paper to ¾ inch thick and bake 18 minuets or till firm to touch.
If you prefer the crunchy coating pat either size patty in panko and fry in choice of oil over med high heat till brown on each side, 2 – 3 minutes and place on paper towels and keep warm in the oven on 150 till ready to serve. Dollop sauce on top of cakes and serve.