Crab Cakes with Fennel Aioli and Frisée–Orange–Avocado Salad

• Whisk egg yolk, lemon juice, garlic, and Dijon mustard together in a bowl. Slowly add ¾ cup olive oil while whisking until creamy, then add fennel pollen.
• Taste and adjust the fennel pollen or lemon juice as needed.
• Shortcut Option: Mix fennel pollen into store-bought mayo to save time.
• Set aside in the fridge until you are ready to serve.

• In a medium bowl, mix crabmeat, mayo, red bell pepper, celery, onion, parsley, lemon juice, salt, and pepper.
• Stir in panko a little at a time until the mixture holds together but isn’t wet. The mixture should be cohesive and easily manageable, but not overly sticky or runny.
• Shape into 8 patties, about 2½ inches wide, and lightly press extra panko onto the outside for a crispy crust.
• Heat 2–3 tablespoons of oil in a large skillet over medium heat. Cook crab cakes in batches for about 3 minutes per side, until golden brown.
• Drain briefly on a paper towel, then serve warm.

• In a bowl, add frisée, orange, and avocado. Drizzle with olive oil, season with salt and pepper, and toss gently.

Place 2 crab cakes on each plate with a spoonful of fennel aioli on the side. Add a serving of frisée salad. Pair with a glass of Chardonnay.