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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Selby 2009 Gewurztraminer - Russian River Valley and Crab Cakes and Mango Curried Sauce

Presented by: Jennifer and Robert

Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
1 tsp. Worcestershire sauce
1 tsp. dry mustard
½ lemon, juiced
¼ tsp. garlic powder
1 tsp. salt
Dash cayenne pepper
Flour, for dusting
½ cup peanut oil

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with sauce.



Mango Curried Sauce

½ cup plain Greek-style yogurt
¼ cup mango chutney
½ tsp. curry powder

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

Recipes from:
www.foodnetwork.com

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