Ingredients
- 1 lb crab meat (picked over for shells)
- 1½ cups fresh bread crumbs
- 1 stalk celery (finely minced (1/2 cup))
- 1 green onion (finely minced (1/4 cup))
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp 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)
Directions
Step 1
Combine the crab meat, 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 ⅓ cup of the crab mixture into a 2″-wide patty. Repeat with the rest of the mixture.
Step 2
Add enough olive oil to fill a large nonstick skillet ¼” 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.
Step 3
Enjoy with Cakebread Cellars Chardonnay Reserve.
Step 4
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:
Step 5
• Crab cleaned • Breadcrumbs made • Celery and green onion minced • Flatleaf parsley chopped
Pair with These Wines
