This crabbing season try this crab cake and Riesling pairJuly 26th, 2013 by brynn grimley
There’s nothing better than pulling up a crab pot full of Dungeness crab. And in my book, the best wine to pair with fresh, succulent Dungeness crab is a Riesling.
With Asian spiciness, crab works best with wines that have clean, fresh fruit flavors and little or no wood influence. Washington Rieslings with their impressive acidity and gorgeous fruit are always a great pair, but let we want to introduce you to the wonderful world of German Riesling.
The Germans are precise when it comes to making cars, beer and wine. There are rules. Deviate from the rules and you can’t ferment commercially.
In the German wine world, there are seven classifications for wine: Tafel, Kabinett, Spatlese, Auslese, Berenauslese, Trokenberenauslese and Eiswein. Tafel wines are the least sweet and Eiswein are for dessert. Being so far north, German wines are always full of bright acidity to balance the sweetness.
There is a wonderful, bargain Auslese wine right now at Grocery Outlet that sings with this dish. It’s from the town of Piesport, the vineyard’s name is Goldtropchen. Voet Piesporter Goldtropchen Riesling Auslese 2009 is the long name on the bottle. It sells for around $6, which is a total bargain when it comes to an aged Auslese. It’s the wine we suggest you try with our crabcake recipe below.
We have connections on Hood Canal for an abundant supply of crab, oysters and clams. Seafood cookouts are a favorite of my best friend Jack O’Alltrades. He likes to spice things up a lot, but this dish creates a wonderful crisp-on-the-outside and moist-on-the-inside Asian-flavored crab cake. Adding kaffir lime leaves (he has a tree but it’s available at Asian markets) adds an exotic zing but if not, lime zest works nicely.
1 Dungeness crab, cracked and picked
3 green onions, chopped on the small side
3 kaffir lime leaves, snipped into slivers with scissors (discard stem), or zest of 1 lime
1 tsp. or to taste Gourmet Garden Chili Pepper Spice blend
1 tbsp. lime juice
1 tbsp. oyster sauce
2 tbsp. cream cheese
1 tbsp. sour orange
1 tsp. cardamom
1 tsp. minced garlic
1 tbsp. chopped cilantro
1 tsp. minced ginger
1 tsp. five spice
1 cup Panko breadcrumbs
1/4 tsp. salt
Canola oil for frying
- Place softened cream cheese, oyster sauce, lime juice and sour orange into a food processor and pulse until mixed. Add crabmeat, onions, lime leaf slivers (or zest), and spices and 3/4 cup panko and pulse until blended.
- Add more panko and stir. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands. Pat mixture into cakes.
- Pour oil into a frying pan about ½ inch deep. Heat for 1 minute. To test, drop a few panko crumbs in the oil, if they begin to sizzle right away, you’re good to fry.
- Fry crab cakes until golden brown about 1 to 2 minutes per side.