Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #NotableSummer #CollectiveBias
Anyone that knows me well knows that I have an obsession with crab cakes. If I’m at a restaurant and crab cakes are on the menu you can be sure that I’ll be ordering them for my meal. I recently hosted a little gathering of friends at my house and served up some Baltimore-Style Crab Cakes as an appetizer and set the mood with some jazz music and chardonnay. Sounds fancy, right? Honestly, crab cakes are easier to make than you think!
Before we get to the recipe I wanted to talk briefly about how you can also throw a jazzy backyard gathering of friends featuring a light appetizer, smooth jazz music and a glass of wine. I have been talking a lot lately about my new patio and how much I’ve been enjoying hosting guests this summer and will talk more about that in an upcoming post. One of my favorite patio accessories is my bluetooth speaker because it allows me to connect my phone and play tunes while I relax outside. If you used any of the streaming services like Pandora or Spotify you should be able to easily create stations that play jazz.
Once you have your music set you’ll want to get your wine. I find that chardonnay pairs perfectly with crab cakes and picked up two bottles of Notable Chardonnay to go with my cakes! I decided to do a little tasting of both the oaky and buttery and the fruity and crisp flavor that they offer. I found that the fruity and crisp Chardonnay was my preference but I recommend doing a tasty test on your own! What really drew me to the Notable wine is that it is the first wine that highlights the flavor profiles on the front of the bottle, helping make the wine aisle a less confusing place. Since I have not had much experience with white wines I found this feature very helpful.
After I picked my wines I create an easy crab cake recipe that anyone can master. I made the cakes bite-sized so that they would be perfect for my finger-food party and you can easily make them ahead of time, pan fry them and then toss them in the oven to warm before you’re ready to serve them to your guests. I whipped up a spicy remoulade to serve alongside of the cakes with lemons for garnish.
If you’re hosting friends on your own patio, I suggest trying these Baltimore-style Crab Cakes for a snack and pair them with Notable Chardonnay for the perfect flavor profile!
- ½ cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- ½ cup panko bread crumbs
- ¼ cup canola oil
- Lemon wedges, for serving
- For the remoulade:
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon sweet relish
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon prepared horseradish sauce
- Couple dashes of hot sauce
- Squeeze of lemon
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crab meat with the panki. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into 16¼-cup mounds; lightly pack into 16 patties, about one-inch thick.
- In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
- For the remoulade, mix together all ingredients and serve with the crab cakes.