Crisp Cayenne-Spiced Crab Cakes
- Recipe by DeeAnn Budney
Pairing Suggestion
Crab, like other rich shellfish including lobster and scallops, is a natural partner for ripe, full-bodied white wines. Chardonnay from California’s Monterey AVA doesn’t get as much attention as bottlings from Sonoma or Napa Valley, but the region’s cool ocean winds and bright sunshine produce a lot of good wines.
Crisp Cayenne-Spiced Crab Cakes
- Recipe by DeeAnn Budney
Cooking Guides
- Visit our Fish/Seafood Cooking Guide
Crisp Cayenne-Spiced Crab Cakes
I made these for the first time last weekend. I laid the crab cake over a bed of arugula, and accented it with a lemongrass mayonnaise (you can find the mayonnaise recipe on the website). It was absolutely PHENOMENAL! My guests absolutely loved them, and now they're under the impression that I can actually COOK. This could get interesting... The flavor was intense, without overbearing the palette, and the spice was just enough to add a little "kick", without making my eyes water. The only thing I would suggest is doubling the recipe for the bread crumbs. I like my crab cakes with a crispy outer texture, but I was forced to ration the breadcrumbs toward the end, so I had to forgo the texture on the last few. I HIGHLY reccomend this recipe.
Posted by: bcole1854 on August 18, 2009
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