Summer is coming to a close, but that doesn’t mean the fun has to end. This Labor Day, serve up Chef Christina Machamer’s Dungeness Crab Cake recipe with a glass of Frank Family Blanc de Blancs to celebrate summer’s last hurrah in style.
Luscious and sweet crab meat, diced jalapeno, lemon zest, and a blend of spices are folded into Chef’s favorite ingredient, buttered crackers, to achieve the perfect crunchy exterior and savory interior every time. Pair each fried bite with our sparkling Blanc de Blancs, whose bright acidity and brioche flavors partner exceptionally well with the crisp cracker crumbs and rich aioli spread. Can you think of a better combination to bid the season farewell?
Canola olive oil
Red onion, small dice
Red bell pepper, small dice
Jalapeno, small dice
Old Bay seasoning
Chopped herbs- such as parsley, cilantro, chives, or tarragon
Black pepper, finely ground
Dungeness crab meat
12oz Box Ritz Cracker, ground in a food processor
Heat a large saute pan over medium high heat. Add canola, and saute onion and bell pepper until they become translucent, approximately 5 minutes.
In a Large bowl, combine sauteed onion and bell pepper, Jalapeno, spices, mayonnaise, egg, lemon zest, crab, and 1 cup of ground butter crackers. Gently fold mixture together, making sure as many lumps of crab meat stay intact as possible.
Form mixture into desired cake size- smaller for an appetizer, larger for an entree. Place in freezer for 20 minutes. This will help the cakes stay firm when you bread them.
Roll cakes in cracker crumbs to form a dry outer coating.
Heat a large saute pan over medium high heat and add 1/4 cup canola oil. Lightly saute cakes in batches until golden brown, replacing the oil, and wiping the pan with each batch.
Evenly space sauteed cakes onto a parchment lined sheet tray. In a preheated oven at 3500F, bake the cakes until warmed throughout, approximately 10 minutes.
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