Mini Crab Cake Appetizer
This Mini Crab Cake Appetizer shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #SpringWine #CollectiveBias
How do you choose a bottle of wine? A cute label has caught my eye more than once, but I’ve gotten zapped on that method because cute doesn’t always translate into flavor.
Notable Wines launched this spring the first ~ and only ~ wines that highlight their flavor profiles on the front of the bottle so you know what’s inside even before the first sip.
I love a good white wine ~ especially going into the summer season so I was anxious to try both the California and Australia varieties. They didn’t disappoint and both paired really well with this Mini Crab Cake Appetizer ~ gently crisp outside, lumps of tasty crabmeat inside with a little dollop of horseradish mayo sauce on top. You might say everything hit just the right note.
If you’ve been following, you know I belong to a monthly Book Club with a few good friends and while we don’t read as much as we used to, we always have a great time together and our love of good wine and food lives on.
We met when our daughters were Girls Scouts together and we chauffeured them to activities in our mini vans. Our own friendships were cemented during overnight camping trips and about a dozen years ago we started a book club.
I hosted a wine tasting for these friends a while ago. We decided to do ours ‘pot luck’ style where everyone brought a ‘secret’ wine to taste and a dish to pass. It was a warm summer evening so we sat on the patio sharing wine, way too much food and more than a few laughs.
If you decide to have a wine tasting, here are a few tips:
- Get a playlist ready with some easy listening music to set the tone. Have a fun song or two, like “I heard it through the Grapevine’ by Marvin Gaye.
- Choose the wines.
- Plan and prepare the food to compliment the wine, like the appetizer I’m sharing today or even simpler, a no-cook charcuterie board.
- Of course, taste and discuss the wines ~ which ones you like and why.
Notable Wines has two distinct flavors. Both are really good; it depends on your palate and what flavors you’re in the mood for.
The California Chardonnay has creamy flavors of oak, butter and vanilla. Notable Australia Chardonnay is a crisp, citrusy, fruity blend.
You don’t have to have a wine tasting to buy Notable Wines ~ share them with friends and family anytime! These whites are light with layers of flavor, just like this Mini Crab Cake Appetizer.
Have you ever eaten so-so crab cakes?
. . .overloaded with breading and only a hint of crabmeat. I know, First World problems, right? But seriously, it’s disappointing because crab cakes, like good wine should never be just so-so.
Mini Crab Cake Appetizers are packed with real lump crab and just enough breading to hold their shape. Nothing fancy ~ just what you came for.
Lump crabmeat is /b>large pieces of crabmeat from the body of the crab nd although it’s he most expensive option, it makes the best crab cakes. You can use flake ut your crab cakes will have a different texture. Claw meat is the least expensive, is a darker color and the flavor isn’t as sweet.
- apple cider vinegar
- seafood seasoning
- prepared horseradish
- fresh squeezed lemon juice
- fresh cracked black pepper (3-4 turns)
Mini Crab Cakes:
- fresh parsley
- dijon mustard
- Worcestershire sauce
- seafood seasoning
- lump crab meat
- pankow/Japanese style breadcrumbs
- lemon wedges for serving
- vegetable oil (for frying)
Blend the sauce ingredients nd refrigerate while you make the Mini Crab Cake Appetizer.
In a medium size bowl whisk the mayonnaise, egg, parsley, mustard, Worcestershire sauce and seafood seasoning. sing a spoon, gently fold in the crab meat and breadcrumbs without overmixing and refrigerate 15 minutes.
Form the crab mixture into about silver dollar size patties for a 1-2 bite appetizer.
In a large skillet add enough vegetable oil to cover the bottom (no more than 1/4 cup). When the oil is hot (shimmering) work in batches, carefully add a few of the crab cakes and saute 2-3 minutes per side until golden.
Home cook tip:
The oil can splatter so be careful when you add the crab cakes to the skillet. An apron (or old shirt) helps protect your clothes.
Transfer the crab cakes onto a paper towel lined plate then arrange on a serving platter with a dollop of sauce over the top, extra sauce and wedges of lemon on the side.
Did you know National Chardonnay Day is May 21st? Pick up a bottle or two of Notable Wines to celebrate! If you want to find out more about them, connect on Instagram or Facebook. There’s even quick online quiz to see what your note is!
Horseradish Sauce Ingredients:
- ⅓ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon apple cider vinegar
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared horseradish
- 1 tablespoon fresh squeezed lemon juice
- fresh cracked black pepper (3-4 turns)
Mini Crab Cake Appetizer Ingredients:
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon of fresh parsley , finely chopped
- 1/4 cup minced fresh chives
- 1 teaspoon dijon mustard
- 1/2 tablespoon worcestershire sauce
- ¼ teaspoon seafood seasoning
- ½ pound lump crab meat
- 1 cup Pankow bread crumbs
- vegetable oil for frying
- Blend the sauce ingredients and refrigerate while you make the Mini Crab Cake Appetizer.
- In a medium size bowl, whisk the mayonnaise, egg, parsley, mustard, Worcestershire sauce and seafood seasoning. Using a spoon, gently fold in the crab meat and breadcrumbs without overmixing and refrigerate 15 minutes.
- Form the crab mixture into about silver dollar size patties.
- In a large skillet add enough vegetable oil to cover the bottom (no more than 1/4 cup). When the oil is hot (shimmering) work in batches, carefully add a few of the crab cakes and fry 2-3 minutes per side until golden.
- Transfer the crab cakes onto a paper towel lined plate then arrange on a serving platter with a dollop of sauce over the top, extra sauce and wedges of lemon on the side.
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