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Crab Cakes

By Chef John Ash

An easy and authentic version of this classic. The key to crab cakes is not to over mix and shred the crab. These crab cakes pair well with our Sonoma Coast Chardonnay.

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    Serves 6

    Total Time 2 hours

    Prep Time 15 mins

    Difficulty Level Medium


    1 pound lump Crab Meat

    1 large egg

    2 tbsps mayonnaise

    1/3 cup soft, fresh bread crumbs, no crust

    1 tbsp minced parsley

    1 tsp Worcestershire sauce

    1/2 to 1 tsp Old Bay seasoning

    Dash of freshly ground pepper

    About 12 saltine crackers

    Peanut oil, for deep-frying


    1. Combine crab, egg, mayo, crumbs, parsley, Worcestershire sauce, Old Bay and pepper.

    2. Mix to combine and refrigerate 4 hours. Form into balls using a 1/3-cup measure.

    3. Gently roll the balls in cracker crumbs and refrigerate at least 30 minutes.

    4. Gently deep-fry about 45 seconds or until golden. Transfer to a 350° oven for 5 minutes to finish cooking.

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