It’s the holiday season and I want to jazz things up with some festive crab cakes and Champagne. Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crabs from Maryland are used and they are famous for their crab cakes. My family gave my Maryland-style crab cakes rave reviews, and I am happy to share my version with all of you. It makes a dazzling meal but it will break the bank! I’m not gonna lie, just make up for it in January!

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 regular-sized crab cakes or 14 smaller ones. This recipe can be divided in half to serve about 3-4 people.

Ingredients:
1/2 red bell peppers, diced
1 medium onion, diced
3 celery stalks, chopped
Salt to taste (go easy)
1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
2 lbs. ( 2) 16-ounce containers jumbo lump crabmeat
2 cups seasoned breadcrumbs
2 tsp. Worcestershire sauce
2 tsp. stoneground mustard
2 tsp. Creole seasoning
Sprinkle of garlic powder
4 eggs
1/2 cup flat-leaf parsley, chopped
Freshly ground pepper

 

 

Preparation:

1) Over med-high heat, in a medium-sized pan, heat up olive oil and butter, add celery, onion and bell pepper, salt to taste. Sweat for about 3-4 minutes al dente to give it a crunch. Let it cool.

2) In a large bowl, combine crab meat and all the remaining ingredients. Add the veggies, and mix well with your hands (using gloves). Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium-high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula, cook the other side for about 2 minutes. Remove promptly and place on a dish lined with a paper towel. Repeat the same process. Add more oil if necessary. You can broil them for a healthier version.

I served them with a rémoulade sauce comprising of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

It would not be complete without a dazzling beet salad with goat cheese, drizzled with balsamic vinegar from Modena, along with crusty French bread. My family had fun smearing the cheese all over the bread for a fun experience. I hope, you will give this recipe a try, and I am certain your family will love you for it.

Wine suggestion: I paired it with a citrusy and toasty Champagne.

Pommery is a great Champagne House. The Brut Royal is made with the 3 main grapes, Pinot Noir, Pinot Meunier and Chardonnay, with refreshing notes of lemons and toasted bread. This Champagne is not dry nor complex and is very enjoyable. It’s lively with a touch of finesse. For $34.00 dollars, it has a great QPR (quality price ratio) and is perfect to add holiday cheers.

Merry Christmas, Happy Holidays, &
Bon Appetit from Gina’s Kitchen!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
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