October 08, 2020

Curried Crab Cakes with Green Apple Tartar Sauce


Recipe by Dena Shaskan
Pairing 2018 Chenin Blanc – Prince Vineyard
Serves 5

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!

Ingredients

Curried 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
Green Apple Tartar Sauce
  • 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

Instructions

  • Crab Cakes

    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.

Chef Dena

Dena Shaskan

With a degree from the Culinary Institute of America in New York, Chef Shaskan prides herself in cuisine that is artful, delicious, and local.

Before venturing into business owning, Dena Peterson Shaskan served as the Executive Chef of Café Modern inside the Modern Art Museum of Fort Worth for 11 years. The restaurant was named by Gourmet Magazine as one of the nation’s top restaurants! Chef Dena was also in catering for over 25 years, earning rave reviews and a loyal following across the metroplex. We are honored to call Dena a friend, so thankful that she is part of our extended LangeTwins family, and appreciate her amazing talents creating recipes to pair with our wines.

Pairing | 2018 Chenin Blanc – Prince Vineyard

The slight spice in the dish balances nicely with the natural Granny Smith apple flavors in our Chenin Blanc from Prince Vineyard.

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