Crab pairs great with both Sauvignon Blanc and Chardonnay. So what happens when you pair lemon-dill crab cakes with our 2015 CrossHatch “Tone”? Perfection! “Tone” is a blend of 70% Sauvignon Blanc and 30% Chardonnay. The light, yet soothing, creamy mouth-feel of the Chardonnay adds significant body to the typically thinner and tart Sauvignon Blanc. It’s a match made in heaven!
Crab Cakes with Lemon-Dill Sauce
Ingredients:
Lemon-Dill Sauce
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tbsp chopped fresh dill leaves
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp grated lemon zest
- 2 tsp fresh lemon juice
- 1 clove garlic, minced
Crab Cakes
- 3 tbsp butter
- 1 green onion, finely chopped
- 2 tbsp finely chopped bell pepper
- 1 clove garlic, minced
- 3 tbsp heavy cream
- 1 tbsp Dijon mustard
- 1 egg
- ½ tsp minced fresh parsley
- Cayenne pepper
- 1 cup bread crumbs
- ¼ cup grated Parmesan
- 1 lb white or claw crabmeat
- 2 tbsp vegetable oil
Directions
Lemon-Dill Sauce
1. Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
Crab Cakes
1. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté onion, bell pepper, and garlic for approximately 3 minutes. Add cream, mustard, 1 egg, parsley, cayenne pepper and ½ cup bread crumbs. Mix well. Gently fold in the crabmeat.
2. Form into 8 patties, about ½ inch thick. In a mixing bowl, combine the remaining ½ cup of bread crumbs with the Parmesan. Pat this on to both sides of the patties. Refrigerate until firm, about 2 hours.
Serves 4
recipe adapted from The Food Network