Scrumptious Crab Cakes

2 cups crab meat (preferably lump or claw)
1 1/2 cups dry stuffing (like StoveTop, etc)
1 egg
1/4 of an onion, minced
1 garlic clove, minced
3 green onions chopped
3 Tablespoons of herbs, chopped (basil, dill, tarragon & cilantro are best)
1/4 cup mayo
1 Tablespoon Dijon mustard
juice of half or whole lemon
black pepper

Pulse dry stuffing in a blender or food processor until reduced to crumbs (The reason to use dry stuffing instead of bread crumbs is that they are seasoned... extra flavor, yum!).

Mix all other ingredients together by hand. Then fold in stuffing crumbs in 1/4 cup increments, not more than 1 cup (hold 1/2 cup aside). You can use less than 1 cup, and/or add more mayo if necessary. You want the mix to hold together in balls, but not be "bready" or "crumby." Should be "crab meaty." Takes a little judgment.

Form mixture into cakes by hand and turn lightly in remaining 1/2 cup of stuffing crumbs, lightly coating each side.

Fry in canola/olive oil, just enough to cover bottom of pan, over medium heat turning once. About 4-5 minutes per side. You will likely have to add more oil, as the cakes soak it up.

Serve with a mix of the following (or your favorite tartar sauce):
1/4 mayo (or more)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
black pepper
1 teaspoon of your favorite smoky spice mix (chipotle, cajun, etc)
2 teaspoons of herbs (basil, dill, tarragon &/or cilantro)
For added pizazz, if that's your thing: 1 Tablespoon minced capers &/or minced cornichons

*Please note that measurements are not exact, so feel free to adjust to taste, and always use your best judgment. Bon Apetit!

Pinot Noir Pairing Recommendations

2008 Black Mountain Painted Ridges Pinot Noir
2006 Benton Lane Pinot Noir