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2020 Viognier with Crab Cakes

2020 Viognier with Crab Cakes
Recipe Date:
March 8, 2023
Serving Size:
Cook Time:
Imperial (US)
These delicious, delicate and deceptively simple crab cakes come together quickly and are sure to impress.
  • 1/2 cup bread crumbs (Italian seasoned is best)
  • 2 tbsps mayonnaise
  • tsp Old Bay seasoning
  • 2 tsps fresh parsley, finely chopped
  • 1/2 tsp yellow mustard
  • 1 egg, beaten
  • 1/2 lemon (zest and juice)
  • 1/2 lb lump crab meat (fresh or canned)

1. Mix bread, mayonnaise, Old Bay, parsley, mustard, lemon juice, and egg in large bowl until well blended. Gently stir in crabmeat.

2. Line a sheet tray with parchment or aluminium foil.  Oil the tray making sure to get oil under each cake. Portion into 2 oz cakes (or 1 large spoonful).  Pat lightly into a round slightly flattened cake. and place on oiled tray.

3.  Bake at 350 for 3-5 minutes.  Flip and bake another 3-5 minutes until golden brown and crispy on both sides.

4. Serve warm or at room temp.  Garnish with lemon zest and a squeeze of lemon juice.

NOTE:  This will make 8 appetizer portions or 4 entree portions.