Crab cakes are the epitome of healthy decadence and a seasonal favorite during Northern Californian winters. Ledson Winery & Vineyards' Russian River Valley 'Tres Frais' Chardonnay is the perfect complement to these delicious crab cakes, with its bright acidity cutting through their richness while citrus and stone fruit notes enhance the delicate sweetness of the crab. Its refreshing character, and sustainable craftsmanship make it a mindful choice, balancing indulgence with vitality and versatility for any occasion.

Ingredients

Crab Cakes

  • 1 lb crabmeat
  • 1¼ cups panko crumbs, plus more if needed
  • 2 tablespoons scallions, minced
  • 2 tablespoons flat-leaf parsley, minced
  • 1 teaspoon Old Bay seasoning
  • Freshly ground black pepper
  • 3 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice, fresh-squeezed
  • 1 teaspoon Worcestershire sauce
  • Vegetable oil
  • Lemon wedges, for serving

Remoulade Sauce

  • 5 ½ cup mayonnaise
  • 1 tablespoon sweet onion, finely minced
  • ½ clove garlic, finely minced
  • 1½ tablespoons Creole or Dijon-style mustard
  • 2 teaspoons lemon juice
  • ¼ teaspoon hot sauce (Tabasco)
  • Dash Worcestershire sauce
  • ¼ teaspoon paprika

INSTRUCTIONS FOR CRAB CAKES

Transfer the crabmeat to a mixing bowl and combine with the panko crumbs, scallions, and parsley.

In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper. Add the wet ingredients to the crab and combine thoroughly. If the mixture seems too wet to hold together, you can add an extra tablespoon of panko.

Lightly coat the inside of a ⅓ cup measure with nonstick spray. Spoon the crab cake mixture into the cup and pack it lightly. Turn the formed crab cake out onto a parchment-lined baking sheet and using your hands, gently form the mixture into a patty. Repeat the process with the rest of the crab mixture.

Refrigerate formed crab cakes (you should end up with about 12) for 30 minutes before pan-frying.

Add about ⅛ inch of vegetable oil to a large frying pan and heat over medium-high heat (about 350°F). Place half the crab cakes in the pan and fry until golden brown, about 3 minutes per side.

Transfer to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Crab cakes can be kept warm in a low oven (200°F) for 20 to 30 minutes.

INSTRUCTIONS FOR REMOULADE

Combine the mayonnaise, onion, garlic, mustard, lemon juice, hot sauce, Worcestershire, and paprika in a small bowl. Season to taste with salt and pepper, transfer to a serving dish, and set aside until ready to serve.