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Crab and Chardonnay are a proven love match. These crusty crab cakes deliver a bit of jalapeño heat, so a Chardonnay that counters with cooling refreshment is the best direction. Our Eola-Amity Hills bottling has relatively low alcohol that won’t ramp up the heat and citrusy notes that complement the crab like a squeeze of lemon.
Roasted Pepper Aïoli:
Roasted Red Pepper and Garlic Aïoli:
Put all the ingredients, except salt, in a food processor and process until smooth. If a velvety texture is desired, pass the aïoli through a mesh strainer. Season with salt. Refrigerate until serving.
Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the salt and olive oil.
Work the ingredients with a spatula or your hands until incorporated evenly. Season with salt.
Shape the crab mixture into 24 patties. Refrigerate for at least 1 hour.
In a large frying pan, heat the 2 tablespoons olive oil over medium-high heat.
Working in batches, and adding more olive oil as needed, cook the crabcakes until golden brown on each side about 2 – 3 minutes.
Transfer to a baking sheet, and cook in the oven until the cakes are hot all the way through.
Serve warm with the aïoli.
-Chef Peter Janiak