More than 170 dinner guests feasted on sweet Dungeness crab from the California coast. The crab-focused menu was paired perfectly with four delicious Kendall-Jackson Chardonnays, including a sneak peak of our 2010 Highland Estates Camelot Highlands Chardonnay. It was an unforgettable evening and wonderful to see so many K-J friends.
A lot of y’all asked for the crab cake recipe, so here it is. Even Chef Buttercup wanted to stay and help plate up the crab.
Crab Cakes with Old Bay Mayo
Makes 8 large crab cakes (Leftover formed crab cakes can be frozen for several weeks)
• 2 cups panko bread crumbs (available in the Asian section of most grocery stores)
• ¼ cup red bell pepper, minced fine
• ¼ cup celery stalks, minced fine
• ¼ cup red onion, minced fine
• 2 Tbsp. fresh lemon juice
• ½ cup mayonnaise
• 2 large eggs
• 3 dashes Tabasco sauce
• 3 Tbsp. flat-leaf parsley, finely chopped
• ½ tsp. kosher salt
• 2 cups fresh crab meat (make sure the crab meat smells sweet and not overly fishy or sour)
• ¼ cup clarified butter
1. In a bowl, combine all ingredients except for 1 cup of panko, crab and clarified butter.
2. Mix ingredients thoroughly and then gently add the crab, being careful not to overwork the crabmeat. Form into patties and coat on top and bottom with the remaining panko (2 ounce cakes for appetizer or larger for sandwich or plated courses).
3. Heat a non-stick pan over medium heat and add clarified butter. Once the butter has melted sauté cakes on both sides until golden brown.
4. Serve with a dollop of Old Bay mayo.
For the Old Bay mayo
• 1/3 cup mayonnaise
• 2 tsp. fresh lemon juice
• ½ tsp. Old Bay seasoning
1. In a small bowl, combine all ingredients. Refrigerate until ready to use.