Cayenne-Spiked Crab Cakes
Cayenne-Spiked Crab Cakes is a pescatarian recipe with 8 servings. This hor d'oeuvre has 189 calories, 12g of protein, and 13g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have breadcrumbs made from bread, crabmeat, salt, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Mix first 7 ingredients in medium bowl.
Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together.
Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat.
Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.
Transfer crab cakes to plates.
Serve crab cakes immediately with lemon wedges.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.
A to Z ChardonnayThe 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.