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These Deviled Crab Cakes Are Our Final Summer Farewell

These Deviled Crab Cakes Are Our Final Summer Farewell

Ahhh, summer – parting is such sweet sorrow. As our beach days and seaside getaways come to an end, what better way to bid adieu than with the season’s staple seafood? Tangy and succulent with just the right amount of spice, this recipe for Deviled Crab Cakes arrives smothered in rich, creamy tartar sauce with a fresh new twist that comes courtesy of clam juice and red pepper flakes. When paired with Sutter Home Sauvignon Blanc, we bet you can’t eat just one. Go ahead and indulge – summer’s over, remember?

Deviled Crab Cakes Recipe Ingredients:

•2 pounds fresh crabmeat
•1/4 teaspoon salt
•5 tablespoons vegetable oil
•3/4 teaspoon Worcestershire sauce
•3/4 teaspoon Tabasco sauce
•1 cup bread crumbs

For Sauce:

•1 tablespoon fresh basil, minced
•1/4 cup fresh parsley, finely chopped
•3 cloves garlic, minced
•1/4 teaspoon fresh ground black pepper
•1/4 teaspoon crushed red pepper flakes
•1 cup flour
•1 tablespoon vegetable oil
•1 tablespoon butter
•2 cups clam juice
•1/2 cup dry white wine
•1/2 cup heavy cream
•2 tablespoons fresh lemon juice

Preparation: Mix together crabmeat, salt, Worcestershire sauce, and Tabasco. Shape into cakes and roll in bread crumbs. Heat 5 tablespoons vegetable oil in skillet. Heat oil on medium heat until very hot, just before smoking. Sauté for 5 minutes. Turn and repeat until golden brown.

Sauce: Heat the oil and butter in saucepan. Slowly add the flour, stirring constantly. Cook for 5 minutes. Slowly add the clam juice, whisking constantly. Pour in white wine, add black pepper and crushed pepper flakes. Simmer, then add cream and all remaining ingredients. Simmer, not boil, until thick enough to evenly coat the back of a spoon. Serve sauce over crab cakes.

(Size of cake determines yield.) Find the recipe for Deviled Crab Cakes and more at www.dotfrank.com.

Entertainment Tip: As a fun reference to the novel your book club is reading, serve a dish that’s tied to the setting of the book. “All Summer Long,“ by Dorothea Benton Frank, features many beautiful locations, including Necker Island, Nantucket, the beaches of Southern Spain – all destinations as the main character Olivia travels over the course of the summer with her billionaire clients and friends. However, Sullivan’s Island is at the heart of the book, and seafood is a staple.

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