Wine pairing: 2006 Estancia Chardonnay

Prep time: 10 minutes; Cooking time:5 minutes; Serves: 2 as an entree, 4 as an appetizer

The key to a great crab cake is to make it with as much crab as possible, and as little to hold it together as is absolutely necessary!
In this recipe, the flavor of the crab is enhanced with a selection of fresh herbs that don’t overwhelm the flavor of the meat, and a spicy aioli that adds a bit of creaminess and tang.

Chardonnay is an ideal pairing for crab because the wine’s full body matches the rich texture of the crab. We recommend picking a Chardonnay that is fruit-forward with only a touch of oak. An overly buttery or oaky wine will be too heavy-handed for the delicate flavors of the dish.


Crab Cakes


16 ounces fresh picked
crab meat (canned or fresh)
1 cup flavored
1 egg
1 small
clove garlic
2 tbsp butter
1 tbsp extra virgin olive

1 lemon
1/4 cup fresh
1/8 cup fresh
3 tbsps
1 tsp worcestire
hot sauce to taste (preferably


Crab Cakes Cooking


1.) Roughly chop the dill and parsley. Add to a medium-size mixing bowl with the crab meat and egg. Add a dash of salt and freshly ground pepper to taste. Gently mix.

2.) Make 8 cakes from mixture. Sprinkle breadcrumbs on a baking sheet or work board, and roll cakes evenly in breadcrumbs. Flatten cakes slightly and shake off any excess breadcrumbs.

3.) In a skillet, add butter and olive oil over medium-high heat. Add cakes, and saute on each side for two minutes, or until nicely browned.

4.) For aioli, mince the garlic, and add to small mixing bowl with the mayonnaise, juice from 1/2 the lemon, and worcestire sauce. Add 3 – 4 dashes of hot sauce, or to taste. Stir.

5.) Add a squeeze of lemon onto warm crab cakes right before serving, and garnish with lemon slices and sprig of fresh herbs.

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