Kimari’s Crab Cakes
Paired with 2016 Estate Sauvignon Blanc

½ C mayonnaise or greek yogurt

5 eggs yolks

2 tsp lemon juice

2 tsp Worcestershire sauce

2 tsp Dijon

¼ tsp red pepper flakes

½ C chopped parsley

2 ½ lbs crabmeat

flour

Simply mix ingredients together. Form into 2 inch patties and lightly cover in flour. Fry in ½ inch of canola oil until crispy. These can be frozen and reheated in the oven @ 350 degrees F for 20 minutes.