Chardonnay Crab Cakes
INGREDIENTS- 2 lbs. lump crabmeat or fresh Maryland backfin
- 1 pouch Saltine crackers from box
- 1 cup shredded Swiss cheese
- 1 small sweet onion
- 1 large celery stalk
- 4 tbsp. butter
- 1/4 cup sour cream
- 2 eggs beaten
- 1/4 cup fresh parsley chopped
- 2 tbsp. Worcestershire sauce
- 2 tbsp. Round Barn Winery Chardonnay
- 1 teaspoon regular yellow mustard
- 2 teaspoons salt (to taste)
- 1/8 cup fresh ground black pepper
- Olive Oil
Finely chop onion and celery. Crush the crackers. Melt butter in skillet. Add onion and celery to skillet and sauté until soft. Allow to cool. Add sour cream and eggs, and then mix well. Then add mustard, crackers, Worcestershire sauce, Chardonnay, cheese, parsley, and pepper. Add salt to taste. Again, mix well. Fold the crabmeat into the mix and shape into cakes. Grease (olive oil) a baking sheet and place the cakes on the sheet. Set oven to broil. Place cakes in oven and cook 7 minutes on each side.
