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Crab Cakes and Chardonnay

| Entertainment | November 7, 2019

This past week was my father’s birthday, and every year I like to make him something special. This year I made crab cakes and tartar sauce.

But first – I got up that morning and made him a breakfast of lox, eggs and onions. We then went to the cemetery to visit my mom and then for lunch we ended up having a scoop of ice cream.

For the crab cakes, I was going to serve avocado on the side and realized when we got home from our day that I forgot the avocado. So, I decided to put it in the tartar sauce. Below I have my recipe for my crab cakes, which was my mother’s. The only thing I did differently was I added guava garlic salt versus original garlic salt and I put black garlic mayo instead of regular mayo. I know that if my mom was still here she would have loved the change to her recipe since she loved garlic so much. My mom was born in Philadelphia but raised in Maryland, so we have been making these crab cakes and eating them our whole lives.

She always made her homemade tartar sauce and kept it in and old Hellmann’s jar. I will share my new tartar recipe with you soon, so stay tuned!

Now the next question I had for myself was which wine to pair with our crab cakes for dinner. I decided to go with a 2016 Renaissance by Reyes Chardonnay. This Chardonnay comes from the same vineyard that we source our Sauvignon Blanc that I wrote about last week. This Chardonnay has delightful aromas of citrus, lemon zest and a hint of grapefruit. It is aged in French oak for 20 months, creating a multi layered and complex wine. It is rich on the palate and filled with notes of tangerines and quince. This wine has been very easy for me to pair this with so many delicious dishes. The acidity pairs perfectly with a rich tasting dish, such as these crab cakes. To complete my dinner I served a frizzy salad with a champagne vinaigrette and roasted corn. Enjoy!

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Crab Cakes

Ingredients:
1-pound crabmeat, shredded
1 ½ tablespoons dry breadcrumbs
2 teaspoons chopped fresh parsley
1 teaspoon old bay seasoning
½ tsp guava garlic salt
Juice of ½ lemon
1 egg
1 ½ tablespoons black garlic mayonnaise (If you don’t have this, you can use garlic powder and mayo)
2 tablespoons olive oil

Directions:
Add olive oil to cast iron frying pan over medium heat
Combine crabmeat, breadcrumbs, parsley, old bay and guava garlic salt
Combine crabmeat mixture with other ingredients and mix well
Form into patties and place on a lightly greased broiler pan or baking sheet. You should be able to get about 10
Fry for about 5 minutes on each side
Let sit for 5 minutes and serve with tartar sauce

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