Sep 05, 2020 - Sep 07, 2020
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary ... Read More >>
Labor Day Weekend Open House
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary for Club Members and up to six guests; all other guests $20 tasting fee, refundable with minimum purchase or enrollment in our wine club.
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Sep 12, 2020 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
Sep 14, 2020 -
October wine club payment processing begins. If you have any payment or shipping changes, please contact ... Read More >>
October Wine Club Payment Processing Begins
October wine club payment processing begins. If you have any payment or shipping changes, please contact Angelina ASAP.
« previous 1 2 3 4 next »
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.