Essentials: Crab Cakes
You can never have too many hor d'oeuvre recipes, so give Essentials: Crab Cakes a try. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 535 calories, 44g of protein, and 38g of fat. This recipe serves 4. A mixture of safflower oil, mayonnaise, whole-grain mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.
Preheat the oven to 400°F and lightly oil a baking sheet.
Gently form the mixture into eight 1-inch thick cakes and transfer to the baking sheet.
Bake the crab cakes for 15 minutes or so, or until lightly golden. Run a spatula under them once or twice to make sure they’re not sticking. When the cakes are ready, put them under a preheated broiler for 2 to 3 minutes, or until they’re lightly browned on top.
Remove from broiler and let stand on the baking sheet for 5 minutes.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
La Crema Russian River ChardonnayOn the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.