Crab Cakes
(From “The Vintner’s Table”, by Chef Mary Evely)
Savor these with a glass of Barra Reserve Chardonnay or our Girasole Vineyards Chardonnay for a delectable treat.
Ingredients:
- ½ small onion, minced
- 1 tablespoon unsalted butter
- ½ cup soft bread crumbs
- 2 tablespoons heavy cream
- 2 eggs
- 3 tablespoons minced parsley
- 1 tablespoon minced chives
- ½ teaspoon dry mustard
- 1/8 teaspoon Tabasco sauce
- cayenne pepper to taste
- ½ teaspoon salt
- 2 cups fresh crab meat, about 14 ounces
- 1 cup dry bread crumbs
- part olive oil and part butter for frying
Directions:
1. Saute the onion in butter in a saute pan for 3 minutes or until tender.
2. Soak the soft bread crumbs in the cream in a medium bowl. Beat the eggs in a bowl until frothy. Add to the bread crumb mixture.
3. Add the onion mixture, parsley, chives, horseradish, Tabasco sauce and salt and mix well. Fold in the crabmeat. Shape into 8 cakes and dredge in dry breadcrumbs.
4. Fry in the butter/oil in a skillet over medium heat until golden brown on both sides. Serve immediately.