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For those of us who love the experience of the wine country, the winter months are for letting the vines sleep while we enjoy the food of the season with the wines we produced several years back. Crab is in full season and our fishermen are hard at work providing us with a wonderful catch to make our crab feeds abundant and festive.

DUNGENESS CRAB CAKES – Pairs with Chardonnay

2 pounds Dungeness crabmeat
2 cups breadcrumbs
2 eggs, beaten
2/3 cup mayonnaise
3 tablespoons mustard seed
2 tablespoons horseradish
1 tablespoon lemon rind
2 tablespoons lemon juice
1/2 cup parsley, chopped
2 teaspoons black pepper
1 teaspoon Old Bay seasoning
1/2 teaspoon baking powder
1/2 cup whole kernel corn
1/4 teaspoon cayenne pepper
Combine all dry ingredients—breadcrumbs, mustard seed, parsley, black pepper, Old Bay seasoning, baking powder, corn, and cayenne pepper. Blend well.

In a separate bowl, combine all wet ingredients (except crabmeat) —eggs, mayonnaise, horseradish, lemon rind, and lemon juice. Blend well. Add wet ingredients to dry ingredients. Add crabmeat. Gently knead all ingredients together.

Roll into balls and flatten, if desired, to create cakes. Add vegetable oil to a sauté pan. Sauté cakes 60-90 seconds on each side, or until golden brown.

Recipe compliments of Chateau St Jean…one of our wine club favorites who, incidentally, have two fabulous crab feeds coming up for members and non-members (at a slightly higher price).