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TN: Kim Crawford

Last night, I opened the latest edition of Kim Crawford Sauvignon Blanc

2007. Having posted more extensive impressions of previous vintages here, the thing that constantly amazes me is is the year to year consistency that they are able to achieve. I have now drunk the 2003, 2004, 2005, 2006, 2007 and I doubt if I could tell them apart. Never having been to New Zealand I find it hard to believe that their weather pattern never varies. If only that were true in Texas. ;-) Then again, maybe it is a good thing for us animals that it does change here.

With the Sauvignon Blanc, I prepared some crab cakes, made from REAL lumpfish crab (courtesy of a Wal Mart promo) instead of gritting my teeth and making do with Surimi because it is cheap. Whatever one's political affiliation may be, take a look at Senator Barbara Mikulsi's website. She has a good recipe for crab cakes, being from Maryland. There also I learned the secret of having the cakes hold together: One must chill the formed cakes in the refrigerator for a good hour and then go directly from cold to heat. For those watching their waistlines, broiling on high heat is "almost" as good as deep frying.

Godzilla

Reply to
Godzilla
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Pan frying can be good as well, and I have done it. However, it still involves the use of oil for those of us whose waistlines are less then svelte. ;-) When broiling on high heat in my oven, I still must flip them over. The refrigerator chilling for the hour before cooking is what maintains structural integrity. I use a VERY LIGHT film of Great Value cooking spray on the cookie sheet before I put the crab cakes on it, cover them loosely with plastic wrap and place into the refrigerator. Then, when it is time to cook, I remove the plastic film (redundant explanation, but you never know who is reading this) and place on the highest position rack under the broiler set on High for three minutes. Using some heavy gloves (Silicon works well) I open the oven door, put the cookie sheet on two trivets so as not to burn the counter top, and holding the pan with one glove to keep it from slipping, turn the cakes over quickly with a pancake turner. Then it takes another three minutes under the broiler to be lightly browned, but not dried out. The cooking times will vary with each stove.

HTH

Godzilla

Reply to
Godzilla

That is an art here in Southern Virginia. We never break crab cakes when turning. Higher heat helps. Chilling is the secret I use for great crab cakes as well. Broiled crab cakes are never to my taste. Had some just this past week with a Viognier from Horton winery. Excellent combination.

Reply to
Lawrence Leichtman

Thanks for the note on the Kim Crawford. As to the crabcakes, what about pan frying? The only problem I run into is structural integrity, as flipping them involves a risk of decomposition, but provided that you use enough heat, that problem is fairly small.

Mark Lipton

Reply to
Mark Lipton

Had the pleasure of drinking Kim Crawford SB 2005 Spitfire MKII at the weekend ( Penhelig Arms, Aberdovey , Wales ) A stunning wine, one of many enjoyed over the w/e stay & chosen by hotel owner Robert Hughes. One of the finest & best value wine lists in the UK. A venue for your diary if visiting Wales

Peter

Reply to
PJT

I haven't made crab cakes since spring due to the price of Maryland Blue point crab meat (over $30 lb., ouch!).

I use a technique I borrowed from a Mark Bitman article on broiling in a heated cast iron pan when I make crab cakes, and it works pretty well. Basically get your broiler going for a few minutes as well as heat a cast Iron pan on your cooktop to a high heat. Both the broiler and the pan need to be fully heated for this to work.

I spritz a bit of 'Pam for the grill' into the cast iron pan then carefully place the crab cakes in. I quickly put the pan into the broiler and brown the top of the crab cakes. When the top is done I turn off the broiler and leave them in the oven a minute or two to be sure they are heated through. As no turning is involved and the crab cakes are browned on both sides at once they usually hold together pretty well.

I've been using Senator Makulski's recipe for a few years now. I like it, but would be open to alternatives.

Jon

Reply to
Zeppo

That is why I got excited when I saw the 6 oz. packages of lump crab meat being "promo'd" for two for $4. After I tried one, I went back and purchased six more. That works out to $5.67 per pound with my math. Not expecting any more when I returned two days later, I was correct. Wally world was not "promoing" them, but closing out a poor seller. They are worth watching for that type of special.

Godzilla

Reply to
Godzilla

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