Crab Cakes Recipe - With Wine Match

The delicate crab meat calls for a smooth, fruity, floral white or rosé which doesn't overpower the meat - try Southern French rosés with good weight of fruit.
Ingredients
2 LARGE EGGS

2 1/2 TBSP MAYONNAISE

1 1/2 TSP DIJON MUSTARD

1 TSP WORCESTERSHIRE SAUCE

1 TSP SWEET PAPRIKA

1/4 TSP SALT
1 STALK CELERY, FINELY DICED

2 TBSP FRESH PARSLEY, FINELY CHOPPED

450G CRAB MEAT – CHECKED FOR SHELL AND CARTILAGE

30G PANKO BREAD CRUMBS

VEGETABLE OR CANOLA OIL, FOR COOKING

TARTAR SAUCE TO SERVE

Recipe Method

1. Line a baking sheet with foil.


2. Combine the eggs, mayonnaise, dijon mustard, worcestershire sauce, paprika, salt, celery, and parsley in a large bowl and mix well.


3. Add the crab meat and panko bread crumbs; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.


4. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.


5. Serve immediately with tartar sauce or a squeeze of lemon.



Wine Match

As a wine pairing for our crab cakes recipe, we'd go for a smooth, fruity, dry white or a light, fruity rose.


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