Crab Cakes

Crab Cakes

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Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.

With summer in full swing, we take advantage of the late sunsets and warm summer evenings by dining outdoors and entertaining as much as we can. We just love spending time with my loved ones while enjoying the warm summer breeze.

The last dinner we hosted, I greeted our guests with Crab Cakes and glasses of Clos du Bois Chardonnay and Clos du Bois Pinot Grigio. We enjoyed catching up over the appetizers and wine outside on the deck right around twilight.  

Crab Cakes have been coined something fancy at restaurants, but they’re incredibly easy to make at home for a fraction of the cost, while yielding so many more cakes! It’s as simple as mixing the ingredients, forming patties and lightly frying them stove top.

Needless to say, the most important ingredient is the crab. Make sure you use fresh crab meat or at the very least, lump crab meat found in the refrigerated section. DO NOT use canned crab meat.  

Serve the cakes with lemon wedges (it’s amazing what a little squeeze can do!) and tartar sauce. Completely addicting!

When it came time for me to choose a drink to serve, I turned to a tried and true favorite – Clos du Bois. I chose only whites because I was pairing it with seafood, but if you’re more of a reds fan, there’s always Clos du Bois Cabernet Sauvignon.

If you’re a Clos du Bois fan too, you may have noticed that the packaging has changed. Fear not, my friends, for it still holds the same great taste. For those who have yet to become fans, know that Clos du Bois wines offer complete versatility. They’re perfect for cooking AND drinking, whether you’re entertaining or relaxing.  

Crab Cakes

Ingredients

  • 2 eggs
  • 1 tablespoon mayonaise
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped dill
  • 1 cup bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 pound lump crab meat
  • 1 tablespoon vegetable oil
Read the whole recipe on The PKP Way