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The Daily Dish

Sunday, May 29, 2011. We picked up this really nice bottle of Portuguese Quinta Do Crasto Touriga Naciona. L 2006 from Wine Styles. I made my own mayo from scratch for the aioli but for simplicity the recipe below just uses store bought majo for the aioli base. 1 Lbs 16oz Lump Crab picked over and strained. 2 12 Cups Panko Bread crumbs only 12 cup goes in the crab cake. 2 Tbs Finely Diced Onion. 2 Tbs Finley Diced Red Pepper. 1 Clove Garlic crushed or grated. 1 Tbs Chopped Fresh Parsley. Prehea.
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The Daily Dish

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Sunday, May 29, 2011. We picked up this really nice bottle of Portuguese Quinta Do Crasto Touriga Naciona. L 2006 from Wine Styles. I made my own mayo from scratch for the aioli but for simplicity the recipe below just uses store bought majo for the aioli base. 1 Lbs 16oz Lump Crab picked over and strained. 2 12 Cups Panko Bread crumbs only 12 cup goes in the crab cake. 2 Tbs Finely Diced Onion. 2 Tbs Finley Diced Red Pepper. 1 Clove Garlic crushed or grated. 1 Tbs Chopped Fresh Parsley. Prehea.

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This web page charlestondailydish.blogspot.com states the following, "Sunday, May 29, 2011." We saw that the webpage said " We picked up this really nice bottle of Portuguese Quinta Do Crasto Touriga Naciona." It also said " L 2006 from Wine Styles. I made my own mayo from scratch for the aioli but for simplicity the recipe below just uses store bought majo for the aioli base. 1 Lbs 16oz Lump Crab picked over and strained. 2 12 Cups Panko Bread crumbs only 12 cup goes in the crab cake. 2 Tbs Finely Diced Onion. 2 Tbs Finley Diced Red Pepper. 1 Clove Garlic crushed or grated. 1 Tbs Chopped Fresh Parsley."

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