Delicious local foods paired with incredible wines, it’s no wonder central Arkansas loves the American Heart Association’s Festival of Wines! This year’s event is slated for Thursday, Oct. 6, at Dickey-Stephens Park.
For the next four weeks we’ll be sharing recipes from Arkansas Heart Hospital, the presenting sponsor of the event, and sharing recommendations for wine pairings. This week the wine pairings are provided by event co-chair Kaitlin White, who started her career in the wine industry.
White recommends the following wines for this crab cakes dish:
- The Four Graces 2015 Pinot Gris Willamette Valley
- Parallele 45 Rose, Cotes Du Rhone
And now on to the eats!
Crab Cakes with Sauce
The Ingredients:
For the cakes
- 1 lb. jumbo lump crabmeat
- 12 Waverly Crackers, crushed
- 1/2 cup low fat mayonnaise
- 2 tbsp. fresh diced red bell pepper
- 2 thinly sliced green onions
- 1 diced garlic clove
- 1 tsp. Cajun seasoning
- 2 cups Panko bread crumbs
- 1 cup all-purpose flour
- 2 eggs
- 3 cups of milk
For the sauce
- 1/2 cup low fat mayonnaise
- 1 clove finely diced garlic
- 1 tbsp. whole grain mustard
- juice and zest of 1 lemon
- salt and pepper to taste
The Instructions:
Mix sauce ingredients and set aside until ready to serve.
Make egg wash by whisking the eggs then adding milk, continuing to whisk until fully mixed, and set aside. Place flour and bread crumbs in separate dishes.
Combine remaining ingredients, folding together, being careful not to break up the crabmeat. Form crab mixture into patties (roughly 3 oz. each) using your hands.
Dredge cakes in flour and place into the egg wash. Then cover the crab cake in crumbs until fully coated. Chill for one hour.
Heat a sauté pan, adding 2 tbsp. spoons extra virgin olive oil, and sauté cakes until golden brown.
Serve with crab cake sauce and pair with recommended wines.