Crab Cakes

“Our dry Rosé of Sangiovese pairs well with crab due to its refreshing acidity and subtle fruit flavors that complement the delicate taste of the seafood.”

Erin Enstice, Assistant Winemaker

Makes: 8

Ingredients:
1 lb jumbo lump crab meat picked over, shells removed
6 Tbsp mayonnaise
1 large egg
1 tsp yellow mustard
1 tsp lemon juice
1 tsp Old Bay
1 1/2 tsp fresh parsley, finely minced
1/4 tsp table salt
1/4 tsp ground black pepper
1/2 cup plain Panko breadcrumbs
1 Tbsp salted butter cut into 8 pieces (plus additional for greasing)

Method of Preparation:

Lightly grease a rimmed baking sheet with butter. Set aside.

In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt and pepper until well combined. Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients.

Scoop crab meat by heaping approximately 1/3 cup into a large scoop or measuring cup. Then transfer to buttered baking sheet. If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet. Place a small piece of butter on the top center of each crab cake.

Cover baking sheet tightly with plastic wrap and transfer to refrigerator to chill for at least 30 minutes. Preheat oven to 450°F. Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap.

Transfer to center rack of oven and bake for 8-10 minutes or until baked through. For a browned exterior, switch oven to broil and broil on high heat for the last 2 minutes.