Beating The Heat: A Rosé With Crabcakes

~Doc Lawrence

A Delicious Wine For Summer Dining

We’re planning future wine dinners as well as the launch of Tailgating Down South’s new season-our 16th- in August. From time to time, we enjoy sharing some delicious discoveries. Using a venerable recipe from Mr. B’s Bistro in the French Quarter, Jumbo Lump Crabcakes with ravigote sauce, paired beautifully with a delightful wine from France. The 2017 Bellenos Rosé of Gamay Noir was fresh, light and fruity. This very expressive rosé is pure Gamay from Beaujolais. Beautifully clean, ripe red raspberry fruit. The crabcakes can be served any time of day. Brunch under poached eggs with Hollandaise or with a salad for summer dinner. 

CRABCAKES

Ingredients:

• 1 pound jumbo lump crabmeat, picked over
• 1/2 medium red bell pepper, diced fine
• 1/2 medium green bell pepper, diced fine
• 1/3 cup mayonnaise
• 1/4 cup Panko
• 3 scallions, sliced thin
• juice of 1/4 lemon
• 1/4 teaspoon Crystal hot sauce
• 1/4 teaspoon Creole seasoning
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• ravigote sauce as accompaniment

In a large bowl combine crabmeat, bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning, being careful not to break up crabmeat lumps. Using a round cookie cutter (2 1/2 inches by 1 inch), fill cutter with mixture and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to help set.

Combine flour, salt, and pepper on a plate and lightly dust cakes in flour.

In a large skillet melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the same manner. Serve cakes with the spectaular ravigote sauce.

RAVIOTE SAUCE

This sauce is New Orleans through and through. It can be served with all sorts of seafood-boiled shrimp and crab, crawfish, fried oysters, and crabcakes.

• 2 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon dry mustard
• 1 1/4 cups mayonnaise
• 1/2 red bell pepper, diced fine
• 1/2 large Anaheim chile pepper or green bell pepper,
• 1 hard-boiled egg, diced
• 1 tablespoon finely chopped flat leaf parsley
• 2 3/4 teaspoons prepared horseradish
• 1 1/4 teaspoon Dijon mustard
• 3/4 teaspoon dried tarragon
• 3/4 teaspoon hot sauce
• kosher salt and white pepper to taste

In a medium bowl whisk together lemon juice and dry mustard. Whisk in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard, tarragon, hot sauce, salt, and pepper.

Serve Rosé chilled.

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