Food & Wine Pairing

Crab Cakes

crab cakes

Yield 6 appetizer portions or 12 hors dā€™ Oeuvres


  • 1 lb Crab meat, Maryland Blue Crab meat or Dungeness, cleaned with shells removed
  • 1/2 cup Panko
  • 1 cup mayonnaise
  • 1 Egg
  • 1 Tbsp shallots, minced
  • 1 tsp Worcestershire
  • 1 tsp Dijon
  • 1 tsp Old Bay Seasoning
  • 1 Tbsp parsley, chopped
  • 1 Tbsp chives, chopped
  • 1 Tbsp lemon juice
  • 1 tsp salt
Lemon Mayonnaise:
  • 1 cup mayonnaise
  • 1 Meyer Lemon, juice and zest
  • Salt and Pepper



Combine the mayonnaise with all ingredients except the crabmeat. Gently fold in crabmeat and season to taste. Portion crab cakes into desired size. Using a frying pan on medium heat add canola oil and gently pan fry the crab cakes on each side until golden brown. Transfer crab cakes to a sheet pan with paper towels to soak up some of the oil from the crab cakes. Crab cakes can be kept warm in a 200 degree oven. Serve with chopped fresh herbs and/or aioli.

Lemon Mayonnaise:

Combine all ingredients. Season to taste with lemon, salt and pepper. If the mayonnaise becomes too thin whisk in canola oil. Serve on the side of the crab cakes.

Pairing Recommendations - CH

Pairing Recommendation

2016 Duckhorn Vineyards Napa Valley Chardonnay Image
In Stock
93 Points - Wine & Spirits
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/ 750ml
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/ Case of 12