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Food/Wine Pairing -- Crab cakes

Living in Maryland, I get to eat great crab cakes regularly. The crab served in restaurants is so good in Maryland that you very quickly learn that you are going to be disappointed ordering any thing with crab out side the state. We are talking blue crabs only.

In the years of eating the crab cakes here, I have never found exactly the right wine. The crab cakes are very delicate with very little spice and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay with them. The Chardonnay was overpowering by far. The one closest to my heart but probably not a great match is Chateau Souverain SB or even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

Reply to
Bill
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Living in the Pacific Northwest, we sometimes come across crab cakes served as appetizers. But they are most likely made with Dungeness crabs and are often topped with a little dollop of aioli, in which case chardonnay works great. Without the aioli, my mind would go blank after SB.

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Reply to
Vino

How about a Muscadet? That's the traditional accompaniment for shellfish (althought that typically means raw oysters). I can visualize that being good with crab cakes.

Tom S

Reply to
Tom S

I work for a winery and recently we did a food/wine event at a local country club. 15 wineries, 15 restaurants matching 1 wine with 1 sampling. My job was to match my wine with you guessed it "crab cakes" Chef and I sat down 3 weeks b4 the event and sampled, Chardonnay no-oak, and Chardonnay BF. Also tried Pinot gris, Riesling, Sauvignon blanc, dry Gewurztraminer and Vidal. We selected the Chardonnay no-oak. Perhaps the Crawford was a little to intense, high alcohol???? I find that no-oak Chardonnay needs a little RS (8.0 grams/L ) to balance the acidity, and the alcohol should not be over

Reply to
Dave Gimbel

A premier cru Chablis might work. You would want one of the traditional, unoaked ones that have good acid andmineral character. A Grand Cru Chablis can be quite powerful, even fruity, and might not be the best match.

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Reply to
Cwdjrx _

Some may not fully understand how powerful the flavor of blue crab is if they've not had it themselves. Given that fact, I'd suggest that a SB/semillon in the white Bordeaux vein might be better suited than a NZ example (though a Babich SB might do the trick). A Chablis would also do well (as has already been said).

Mark Lipton

Reply to
Mark Lipton

How about Orvietto?

Rich R.

Reply to
Rich R

My personal favorite with Dungeness crab cakes is Greco de Tufo.

Reply to
Ronin

Tufo.

Although I've never had the two together, I like Greco di Tufo a lot, and the combination sounds to me like it should be good.

Reply to
Ken Blake

I'd second that!

Reply to
Bill Spohn

  • Try a NZ Marlborough SB next time.

earle

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Reply to
Earle Jones

Earle, The Grove Mill SB he mentioned *is* from Marlborough...

Mark Lipton

Reply to
Mark Lipton

The Ferrari-Carano Fume works well also IMHO. Dick

Reply to
Dick R.

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