- Serves 4-6
- Brian Streeter
- Pairs well with:
- Chardonnay, Napa Valley
Nancy Oakes, the chef and owner of Boulevard in San Francisco, created a crab cake recipe for us the year she attended our American Harvest Workshop. They were unforgettable. Inspired by Nancy, Cakebread Cellars Chef Brian Streeter created this recipe, which uses fresh bread crumbs to keep the cakes moist. He also uses a lot of crab because that’s what crab cakes should taste like; the other ingredients should provide a subtle background. The egg whites help to keep the cakes airy instead of too dense.
Matches perfectly with Cakebread Cellars Chardonnay.
1 lb. crabmeat, picked over for shells and squeezed to remove excess liquid.
1 1/2 c. fresh bread crumbs
1 stalk celery, finely minced (1/2 cup)
1 green onion, finely minced (1/4 cup)
1/4 c. mayonnaise
1 T. fresh lemon juice
1 T. chopped flat-leaf parsley
2 tsp. Dijon mustard
1 tsp. Worcestershire
1 tsp. Tabasco sauce
2 eggs, separated
extra virgin olive oil
1 lemon, cut into wedges
Combine the crabmeat, bread crumbs, celery, green onion, mayonnaise, lemon juice, parsley, mustard, Worcestershire, Tabasco, and egg yolks in a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the crab mixture. Shape 1/3 cup of the crab mixture into a 2-inch-wide patty. Repeat with the rest of the mixture.
Add enough olive oil to fill a large nonstick skillet 1/4-inch deep. Heat over medium-high heat. Add the crab cakes, in a single layer, and cook for 3 to 4 minutes per side, until golden brown. Arrange on a serving platter and serve with the lemon wedges.