INGREDIENTS for CRAB CAKES
1 egg, beaten
1 LB fresh Dungeness crab
3/4 cup bread crumbs
1/3 cup grated pecorino cheese
1/4 cup mayonaisse
3 shallots, finely chopped
2 TBSP dijon mustard
juice from one lemon
1/4 cup green bell peppers, minced
1/4 cup red bell peppers, minced
1 TBSP green onions
2 TBSP parsley, finely chopped
1 TBSP butter
1/4 TSP cayenne pepper
INGREDIENTS for SALAD
4 cups watercress, rinsed
4 oranges, peeled and separated
juice from one lemon
1 yellow onion, thinly sliced
3 TBSP extra virgin olive oil
1 fennel bulb, cleaned and sliced thinly
Salt and Pepper to taste
To prepare the crab cakes, heat butter in a sauté pan over medium low heat. Add shallots and sauté until soft, about 3 minutes.
In a large bowl, mix together shallots, grated cheese, lemon juice, mayo, egg, mustard, bread crumbs, bell pepper, salt and cayenne. After mixing, add in crab meat, then divide into 8-10 balls. Cover and refrigerate for 1 hour.
To prepare salad, whisk together olive oil, lemon juice, salt and pepper. In a separate bowl, toss watercress, orange segments, fennel and onion together.
Remove crab balls from refrigerator and flatten into one inch thick cakes. Heat 2-3 TBSP oil or butter in a skillet and cook for 4 minutes on each side over medium heat. Distribute salad mix on chilled plates, top with dressing and crab cakes then serve.
Wine pairings for this dish are pretty easy. It’s a flexible dish suitable for many Chardonnay’s or rich whites. The crab cakes are pretty hearty, so make sure to serve with a white wine that can hang. I’ve tried oaked Chardonnay’s and unoaked Chardonnays. The both worked. Pinot Grigio, Semillion, Viognier and other whites also work. If I had to pick one wine as the most ideal pairing, it would be the Riva Ranch Chardonnay from Livermore.
I’m more of an unoaked Chardonnay kinda guy, but once in a while, you just want that buttery butter ball that even Mrs. Butterworth thinks is buttery. The Riva Ranch Chardonnay isn’t obnoxious — still refined and a great expression of the vineyard. Many people don’t realize the Wente’s were one of the first wine family’s in California going back to the 1850′s. They’ve quietly gone about producing consistent well-priced estate wines.
The Riva Ranch has a creamy “dusty” texture with mineral highlights that can best be described as a combination of wet rocks and smoke.