The Desert WIne Guy - Maryland Crab Cakes With Old Bay Tartar Sauce

Maryland Crab Cakes With Old Bay Tartar Sauce

 

Pair with a white Languedoc-Roussillon blend, such as Hecht & Bannier Languedoc White 2013

Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Approximate food cost: $35

• 1 pound jumbo lump crabmeat, drained and shell remnants removed
• 2 teaspoons crab boil seasoning, such as Old Bay Seasoning
• 2 eggs
• 2 tablespoons regular or light mayonnaise
• 1 tablespoon mustard
• 1 tablespoon melted butter
• 1 tablespoon fresh chopped parsley
• 1/2 cup panko breadcrumbs
• 1 teaspoon lemon juice and lemon wedges for serving
• Cooking oil
• Salt and pepper to taste
• Tartar sauce (optional)
• Arugula (optional)

1. In a medium bowl, combine eggs, mayonnaise, mustard, melted butter, lemon juice and crab boil seasoning. Set aside.
2. In a large bowl, combine crabmeat, parsley, panko and a pinch of freshly ground pepper. Fold, rather than mix, the ingredients to keep large lumps of crabmeat intact.
3. Carefully fold wet ingredients into crabmeat mixture. Once combined, shape into four large patties.
4. Heat a large frying pan to medium heat, then add oil. Place patties into pan and cook 6 minutes on each side, until golden brown.
5. If desired, combine 1/3 cup tartar sauce with 1 teaspoon Old Bay in a small bowl. Serve alongside arugula and lemon wedges. Serves 4.


*** DISCLAIMER*** - This recipe was originally taken from Wine Spectator Magazine http://www.winespectator.com/wineratings and is not my own. 


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