Summer is the perfect time to enjoy seafood, whether you’re by the beach or at a backyard BBQ. Enjoy this simple and classic Maryland crab cake recipe with a glass of your favorite French white wine.
- 1 lb crabmeat, lump preferred
- 2 shallots, finely minced
- 1 egg
- 1 tsp mustard
- 2 tbsp mayonnaise
- 1 clove garlic, finely minced
- 1/2 cup crushed saltines
- 2 tbsp melted butter
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 cup milk
Mix all components besides the crabmeat and oil together until well combined and cracker crumbs are soft in a large bowl. Fold in crabmeat, breaking as few lumps as possible. Divide into 8 evenly sized balls. Flatten slightly and place on a plate. Cover with plastic wrap and rest in refrigerator for 30 min. Add oil to a pan on medium heat. Fry, flipping once only for 5 minutes per side. Serve with lemon wedges.
There you have it! A crisp, tender crab cake dish for 4 people that you can create in just 45 minutes. And to find the perfect bottle to compliment your crab cake dinner, check out some of the flavorful white wines available at WTSO.
And for more recipes like this, order a tasting set from WTSO’s Weekly Tasting. Each bottle in a set comes with its own recipe card for a go-to food pairing. Get to cooking today!