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USA Crab Cakes

Matched with Pierro Chardonay 2009

Food and Wine Matching - Crab Cakes

Serves

Serves 4 as a starter

Ingredients

  • 500g white crab meat
  • 1 cup dry salted biscuits or chips, crushed
  • 1 egg, beaten
  • 2 tbsp whole egg mayonnaise
  • 1 tsp mustard
  • ¼ tsp Worcestershire Sauce
  • ½ tsp Old Bay seasoning
  • Salt and pepper to taste
  • Olive oil for frying
  • Sour cream, dehydrated mango shreds, toasted coconut shavings and finely chopped chives to serve.

Method

  1. Carefully check the crabmeat for any cartilage. Put the meat in a bowl and set it aside.
  2. Finely crush the biscuits or chips and mix with all the other ingredients.
  3. Gently fold in the crab. Only mix enough to combine ingredients - over mixing will result in shredded crab.
  4. Shape into 8 crab cakes, and refrigerate for at least 1 hour.
  5. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Fry until golden brown on each side.
  6. Garnish each Cake with sour cream, mango, coconut and chives.

Wine match

Dumont Prestige Cuvee

Dumont Prestige Cuvee

Australia,
Chardonnay Pinot Noir Pinot Meunier

Value-for-money Champagne is no match for Dumont Prestige Cuvee, a new Australian sparkling wine that will take your tastebuds by storm

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Pierro Chardonnay

Pierro Chardonnay

Margaret River WA,
Chardonnay 2009

This Margaret River Chardonnay is incredibly complex, it is a tangle of fine-boned acid, lees complexity, pristine fruit and the most detailed use of good quality oak. Extremely enjoyable now, but will benefit from short to medium term cellaring.

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