Crabcakes with two different sauces

From Sutter Home Winery Culinary Director and Executive Chef Jeffrey Starr

Much of the action in The Friendship Test takes place in the coastal settings of Cape Cod and Martha’s Vineyard making seafood the obvious choice for a book club meeting knosh. Chef Starr has created a basic Crab Cake recipe with two very different sauces to pair with—one with Asian flavors and one inspired by the South of France.

Crab Meat Primer

Different kinds of crab are found in different parts of the country. Our mantra at the winery kitchen is fresh and local. This recipe will work beautifully with the crab that’s found in your neighborhood!

Varieties of Crab

Dungeness	Pacific Coast
Blue	Texas to Massachusetts including Baltimore and the Chesapeake Bay
Peekytoe and Jonah	New England

Chef’s notes: Alaska is famous for its gigantic King crab. King crab legs are best enjoyed cracked and served with drawn butter and lemon.

Canned crab meat can be used in crab cakes. Be sure to drain crab meat and squeeze out some of the liquid if necessary.

Types of Crab Meat

Lump crab	Large muscles in the body that drives the swim fins. Most prized. Leave whole.
Backfin	The body meat. Flaky and good for crab cakes
Claw & Legmeat	Darker in color and stronger in flavor. Can be mixed into crab cakes in whole pieces.