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Crab Cakes Recipe
with spicy aioli


Crab Cake Recipe and Wine Pairing, Crab Cake with Fresh Herbs and Aioli

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.

Wine Pairing

2010 Chateau Montelena Chardonnay, Napa Valley
Bright and vibrant, with green apple and pear flavors, and the hint of a spicy touch of oak. ($50)

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. ($10.99)

Crab Cakes Ingredients

16 ounces fresh picked crab meat (canned or fresh)
1 cup flavored breadcrumbs
1 egg
1 small clove garlic
2 tbsp butter
1 tbsp extra virgin olive oil
1 lemon
1/4 cup fresh dill
1/8 cup fresh parsley
3 tbsps mayonnaise
1 tsp worcestire sauce
hot sauce to taste (preferably thick-textured)

Crab Cakes Cooking Instructions

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.

Next Recipe: Lobster Macaroni and Cheese


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