Pangloss Cellars Tasting Lounge

Dungeness Crab Cakes: A Perfect Match for Chardonnay

The Perfect Pairing

Our 2022 Chardonnay finds its ideal companion in these elegant Dungeness crab cakes. The sweet, delicate meat of the Dungeness crab harmonizes beautifully with the wine's bright citrus notes and subtle oak character, while the crispy panko crust complements the Chardonnay's creamy texture.

The fresh herbs and lemon zest in the dish mirror the wine's vibrant aromatics, creating a sophisticated flavor profile. When paired with our quick roasted red pepper aioli, the combination creates layers of complementary flavors that enhance the wine's complexity. As you enjoy these crab cakes with each sip of our Chardonnay, you'll experience a delightful interplay of fresh seafood and balanced acidity that showcases the finest qualities of both the dish and the wine.

Featuring Pangloss Cellars Organic Olive Oil

This recipe shines with the addition of our specialty 2023 Organic Extra Virgin Olive Oil. Produced with the same dedication to quality as our wines, this premium, organic olive oil adds a delicate, peppery note that enhances the sweetness of the crab while complementing its natural flavors.

The exceptional quality of our olive oil not only elevates both the crab cakes and aioli but also creates a seamless bridge to our Chardonnay, resulting in a truly memorable dining experience.

Dungeness Crab Cakes with Roasted Red Pepper Aioli Recipe

Ingredients:

For the Crab Cakes:

  • 1 pound Dungeness crab meat, carefully picked over
  • 3 tbsp Pangloss Cellars Organic Extra Virgin Olive Oil, plus extra for cooking
  • 1/3 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon zest
  • 1 cup panko breadcrumbs, divided
  • 1 small shallot, minced
  • Salt and white pepper to taste
  • Lemon wedges for serving

For the Roasted Red Pepper Aioli:

  • 1 cup mayonnaise
  • 1/3 cup jarred roasted red peppers, drained and patted dry
  • 1 tbsp Pangloss Cellars Organic Extra Virgin Olive Oil
  • 1 small garlic clove
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. Start by preparing the aioli: Combine all aioli ingredients in a food processor or blender until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
  2. For the crab cakes: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, chives, parsley, lemon zest, shallot, and 1/3 cup of the panko breadcrumbs.
  3. Season the mixture with salt and white pepper, being careful not to overseason as the crab has natural salinity.
  4. Cover and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
  5. Place the remaining panko breadcrumbs in a shallow dish.
  6. Form the crab mixture into 8 equal-sized patties, about 2½ inches in diameter.
  7. Carefully coat each crab cake with the remaining panko breadcrumbs.
  8. Heat 2 tablespoons of Pangloss Cellars Organic Olive Oil in a large skillet over medium heat.
  9. Cook the crab cakes in batches until golden brown and crispy, about 3-4 minutes per side.
  10. Transfer to a paper towel-lined plate and sprinkle with a touch of sea salt.
  11. Serve immediately with the aioli, lemon wedges, and a glass of Pangloss Cellars Chardonnay.


Enjoy this sophisticated pairing that highlights the pristine qualities of both our Chardonnay and the sweet Dungeness crab, enhanced by our premium organic olive oil and complemented by the bright, creamy aioli. Cheers!