Ingredients

1 lb. crabmeat, picked over for shells
1 ½ c. fresh bread crumbs
1 stalk celery, finely minced (1/2 cup)
1 green onion, finely minced (1/4 cup)
¼ c. mayonnaise
1 T. fresh lemon juice
1 T. chopped flat-leaf parsley
2 tsp. Dijon mustard
½ tsp. Worcestershire
¼ tsp. Tabasco sauce
2 eggs, separated
Extra virgin olive oil
1 lemon, cut into wedges

Preparation

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.

Enjoy with Cakebread Cellars Chardonnay Reserve.

If you're joining us for Cooking with Cakebread and want to cook along with our chefs, we recommend preparing by doing the following prior to the beginning of our class:

• Crab cleaned • Breadcrumbs made • Celery and green onion minced • Flatleaf parsley chopped