10 ounces of Dungeness crab meat (approx. about 2 cups)
1 cup of “panko” bread crumbs (available in Asian markets)
1/4 cup green onion, sliced thin on a bias
1/4 cup of celery, minced
3 tablespoons of mayonnaise
1 egg, beaten
Dash of Tabasco (or to taste)
Juice of half a lemon
Dash white pepper
3 tablespoons of olive oil
1/4 cup dry white wine
Combine all ingredients except oil and mix thoroughly but gently so as not to break up the crab too much more. Chill.
Shape into round cakes, makes about 4 savory ¾ inch thick.
Sauté crab cakes in a light olive oil of over medium high heat about 5 minutes on each side, or until golden brown.
Deglaze with Frolicking Frog Cellars 2008 Sauvignon Blanc, allow to evaporate. Serve immediately and and pair with Frolicking Frog Cellars 2008 Sauvingnon Blanc for best results.