This recipe goes with Crab Cakes with Watercress Vinaigrette
Coastal Living MAY 2006
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.
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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