Crab Cakes

A traditional crab cake recipe that pairs deliciously with Guenoc's California Sauvignon Blanc.

Recipe Notes

Pair With: California Sauvignon Blanc


2 tablespoons unsalted butter

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

2 tablespoons minced parsley

1/4 teaspoon Tabasco

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons Old Bay

Juice of ½ lemon

1/2 teaspoon freshly ground black pepper

1 pound lump crabmeat, drained and picked to remove shells

1/2 cup plain dry bread crumbs, more if necessary

1 cup mayonaise

2 teaspoons Dijon mustard

3 large egg yolks

flour for dusting

1/2 cup vegetable oil


Heat butter in a large sauté pan. Add onion, celery, and red peppers and cook until soft. Remove from pan and cool.

In a large bowl, combine parsley, capers, Tabasco, Worcestershire sauce, Old Bay, lemon juice and pepper. Add crabmeat, bread crumbs, mayonaise, mustard and egg yolks. Add the cooked mixture and mix well. Add some more bread crumbs if mixture is too wet. Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes.

Heat the oil for frying over medium heat in a large sauté pan. Dust the crab cakes with flour and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.