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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Crab Cakes with Watercress Vinaigrette Ingredients:
1 bunch fresh watercress |
1/4 cup apple cider vinegar |
2 teaspoons minced shallots |
1 tablespoon minced garlic |
1 tablespoon dijon mustard |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup canola oil |
Directions:
1. Process first 7 ingredients in a food processor or blender until blended. With processor running, add oil in a slow, steady stream, and process until blended.
2. Pour 2004 Château Turcaud Entre-Deux-Mers. This quite dry Sauvignon Blanc blend is refreshing and light, but will stand up to the crispness of the crab cakes.
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