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.
2010 Chateau Montelena
Chardonnay, Napa Valley
Bright and vibrant,
with green apple and pear flavors, and the hint of a spicy touch of oak.
2010 Estancia Chardonnay,
Monterey Cty, Pinnacles Ranch
Fresh and zesty, with a little touch of cream on the finish.
Not overly complex, but very tasty.