Curried Crab Cakes with Green Apple Tartar Sauce
Pairing 2018 Chenin Blanc – Prince Vineyard
Crab cakes are an American classic that originates in the Chesapeake area of the East Coast. The traditional style is simple with crab, spices, and breadcrumbs bound together with egg, mayonnaise, or mustard, or a little of each.
Crab cakes are also great with a regional twist, like this recipe by Chef Dena Shaskan. She has added a dash of spice with curry and a tad of jalapeno, and when paired with our Chenin Blanc from Prince Vineyard, the heat is tamed by the natural Granny Smith apple flavors in the wine. Enjoy!
IngredientsCurried Crab Cakes
- 1 LB Lump Crab Meat
- 2 Tbsp Jalapeno, Minced
- 2 Tbsp Red Bell Pepper, Minced
- 2 Tbsp Red Onion, Minced
- 1/4 Cup Plain Bread Crumbs or Panko
- 1/4 Cup Mayonnaise
- 1 Tsp Madras Curry Powder
- 1 Tsp Lemon Juice
- 1 Tsp Kosher Salt
- 1 Pinch Cayenne Pepper
- 1 Pinch Freshly Ground Pepper
- Oil for Sauteing
- 1 Cup Green Apple, Minced
- 1/4 Cup White or Yellow Onion, Minced
- 2 Tbsp Parsley, Chopped Fine
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
- 1/2 Cup Mayonnaise
- 1 Pinch Kosher Salt
Preheat the over to 350 degrees.
Blend the spices with mayonnaise and let flavors blend while prepping your other ingredients.
In a large bowl combine all ingredients and gently fold to incorporate the crab without breaking it up.
Gently pat the mixture into patty shape. Heat a non-stick pan over medium heat and add a bit of oil and sear cakes for 1 minute or until golden brown. Flip and sear another minute. Bake in oven for 10 minutes or until heated through.
Serve with Green Apple Tartar Sauce
Combine all ingredients in a small bowl. Stir to combine and refrigerate until ready to serve.
Serve Curried Crab cakes with Green Apple Tartar Sauce and enjoy with a chilled bottle of LangeTwins Chenin Blanc from Prince Vineyard.