June 22, 2023 |
Food pairings with HOSSFELD |
Lucia Hossfeld
Food and Wine Pairing- Chenin Blanc and Crab Cakes
Crab cakes and 2021 Chalone AVA Chenin Blanc
When in Northern California who can resist crab season? Both of our white wines pair beautifully with Dungeness crab. Here we have a classic crab cake adorned with kewpie mayo. The acidity of the Chenin Blanc can cut right through this delicate, yet rich crab cake.
Crab Cakes hossfeld style.
Cook Time: 15 mins Prep: 10 mins Total: 30 mins
Yields 8
Ingredients
- 1 pound Dungeness lump crabmeat
- 1/3c. Mayonnaise
- 1 Large egg, beaten
- 1 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 3/4 c. panko breadcrumbs
- 2 tbsp. Chopped parsley
- Salt and fresh ground black pepper
- Lemon wedges, for serving
- Oil for frying, we prefer Grapeseed
Directions
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
- In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
- In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
- Serve with lemon, a dollop of Kewpie and a bed of greens. Don't forget a chilled glass of Chenin Blanc of course!
HOSSFELD Notes: We are fortunate to have Dungeness crab season from November to the end of June. However the rest of the time we source Maryland Blue Crabs, so tasty as well.
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