Kendall-Jackson Vintner’s Reserve Chardonnay

Kendall-Jackson Vintner’s Reserve Chardonnay

Tasting Notes

Tropical flavors such as mango, papaya and pineapple with crisp green apple and citrus notes. This wine finishes with a hint of toasted oak.

Featured Food Pairing

Crab Cakes
Crab Cakes

»Summary

The Kendall-Jackson Vintner's Reserve Chardonnay offers rich texture and light citrus notes that are rounded out by a hint of toasted butter that complements the sweet, salty buttery crab cakes. Old Bay mayonnaise adds a little spice as well as a sweet celery finish.

Makes 28 ounces (8 large crab cakes or 28 for a passed hors d'oeuvre)

Prep time: 20 minutes.
Cook time: 5 minutes.

»Ingredients

For the crab cakes:

  • 2 cups panko bread crumbs (available in the Asian section of most grocery stores)
  • 1/4 cup red bell pepper, minced fine
  • 1/4 cup celery stalks, minced fine
  • 1/4 cup red onion, minced fine
  • 2 Tbsp. fresh lemon juice
  • 1/2 cup mayonnaise
  • 2 large eggs
  • 3 dashes Tabasco sauce
  • 3 Tbsp. flat-leaf parsley, finely chopped
  • 1/2 tsp. kosher salt
  • 2 cups fresh crab meat
  • 1/4 cup clarified butter

For the Old Bay mayo:

  • 1/3 cup mayonnaise
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Old Bay seasoning

»Preparation

For the crab cakes:

In a bowl, combine all ingredients except for 1 cup of panko, crab and clarified butter. Mix ingredients thoroughly and then gently add the crab, being careful not to overwork the crabmeat. Form into patties and coat on top and bottom with the remaining panko (2 ounce cakes for appetizer or larger for sandwich or plated courses).

Heat a non-stick pan over medium heat and add clarified butter. Once the butter has melted, sauté cakes on both sides until golden brown. Serve with a dollop of Old Bay mayo. Leftover formed crab cakes can be frozen for several weeks.

For the Old Bay mayo:

In a small bowl, combine all ingredients. Refrigerate until ready to use.