Crab Cake Duo with Old Bay Aioli + Rosé Wine Pairing

“Eating has to be fun.” - Jose Andres

Crab cakes have always been a favorite of mine. Remembering the first time I ever took a bite of one brings me so much joy. During my annual summer visit to Washington D.C. with my grandmother as a child was, she insisted that I try the dish and that I’d love them - I was hooked immediately.

This entrée is always sentimental to me because it brings back the memories of my childhood, and those magical summer months bonding with my grandmother in Silver Spring, Maryland and Washington D.C.

I’m pairing this classic dish with a new favorite rosé, courtesy of Brown Napa Valley, their 2019 Betelgeuse Rosé.

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This dish is bursting with flavor. The jumbo lump crab cakes have little filler, so the meat is soft, delicate, and sweet. It is complimented with arugula, which has a bitter and spiciness that pairs perfectly together. Lastly, you have the homemade Old Bay aioli, that is packed with an array of spices (celery salt, black pepper, crushed red pepper flakes, and paprika) and lemon - the ideal dipping sauce for any crab cake.

Two crab cakes on a bed of arugula, with a lemon wedge and Old Bay aioli.

2019 Betelgeuse Rosé

I was immediately blown away by this wine, as it is nothing I’ve had in a really long time. There are so many wonderful flavors in this bottle, that are just so complimentary of one another - pure perfection. The complexity of this wine is unique, inviting, and just lovely all the way around.

Let’s breakdown this wine, here are the notes on this stunning rosé:

• Red fruit: strawberry, cherry, watermelon

• Tropical: guava, kiwi

The watermelon and strawberry notes were so well balanced, also stone fruit was immediately present on the palate as well. For the secondary notes, you’ll taste rose petal and a touch of citrus and lemongrass.

This wine is fresh, light, very easy to drink with or without food. The rosé is so smooth, I was blown away at how silky it was. The wine lingers on the palate long after taking a sip - which is a pure joy as it tastes really amazing.

Also, this is a Pinot Noir based rosé, and it is just stunning. This is the perfect thing to drink all summer long, and pairs beautifully with seafood or a light fresh salad.

2019 Betelgeuse Rosé

XO, Analise

Dining In

"Crab cakes and football, that's what Maryland does!" - Wedding Crashers

My dad was raised in Maryland, and my both of my grandmothers worked in D.C. for many years. Crab cakes were a staple in my family growing up, and still are. I remember eating my first crab cake as a kid ... and it was absolutely life changing! Maryland ultimately has the best crab cakes. Yet, when I get a craving for this delicious item below is my go-to recipe. 

What You'll Need:

• 1 pound lump blue crabmeat
• Basil Pesto Aioli
• 1/3 cup mayonnaise
• 1/2 cup panko bread crumbs 
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• 1/2 teaspoon paprika
• Sea salt and freshly ground black pepper
• 3 tablespoons unsalted butter

Steps:

• In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, and paprika. Season with salt and pepper and stir until thoroughly combined.

* Pro Tip: Mayo and egg help hold the cakes together and add moisture.

• Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.

* Pro Tip: Panko bread crumbs are the perfect binder. They are light, crispy, and disappear into the cakes.

• In a nonstick skillet, heat butter over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning. Crab cakes must be browned and crispy on both sides. This will take about 10 minutes.

* Pro Tip: Lower heat at any point to prevent burning.

• Lastly, serve and enjoy! I personally like to have my crab cakes on a bed of arugula with basil pesto aioli. Yum!

Enjoy!

XO, Analise