Let the season of over eating begin (we’ll all vow to work it off in January, right?). Here’s a super easy appetizer from Rocco Whalen, chef/owner Fahrenheit. Good to bring to a party or for your own holiday gathering. And speaking of Fahrenheit, they are hosting breakfast with Santa on Dec 13 (two seatings). We’re going!
Rocco’s Crab Cakes (makes 40; cut as needed for your party size)
5 pounds lump crab meat 5 pounds jonah crab meat 10 eggs 5 cups chopped crackers, like Ritz 1.5 cups chopped parsley 1.5 cups mayonnaise 5 tsp paprika 5 tsp garlic powder 5 tsp onion powder salt and pepper to taste panko and more crackers to coat the 4 oz pucks of crab meat with Fry in a little oil, about 4 mins each side. Rocco likes to serve these cakes with a simple green salad with lemon and olive oil, or a basic lemon aioli. -
This post was sponsored by Heinen’s. When serving these crab cakes, Ed Thompkins, their beverage guru, suggest pairing it with Monmousseau Brut Rosé ($14.99) or Goose Island Sofie ($7.99).
This sparkling rosé from France’s Loire Valley is made from equal parts of Cabernet Franc and Gamay. The bubbles are very fine and abundant due to the utilization of the traditional MethodeTraditionnelle used to induce secondary bottle fermentation. Round and supple with pronounced flavors of pomegranate and herbs, this tremendous value is great with flavorful cheeses and roasted fish.
Sofie is fermented with wild yeasts and aged in wine barrels with orange peel. It’s a tart, dry, sparkling ale. A subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish make it an intriguing choice for Champagne drinkers and beer drinkers who are fond of Belgian Saisons.
hey allison! i love crab cakes and seafood too! maybe you need a new bf?
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