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Avoid pairing fruit-forward red wines, high in tannin and low in acidity. Wines like syrah and cabernet sauvignon will probably overpower even the richest crab cakes. Likewise, deep dark fruity reds like Zinfandel will also be poor companions for crab cakes. Sweet and jammy ports will also be poor compliments to your favorite crab cakes.
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Chenin Blanc: This versatile white wine pairs well with a range of dishes, including crab cakes. Its floral notes and high acidity provide a perfect balance to the richness of the crab. Albariño: This light-bodied white wine is a great choice for those who prefer wines with lower acidity.
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Crab cakes combine light, sweet crabmeat with crispy, fried crumbs and rich cream sauces. Lots of wines can work, depending on the other flavors involved, but you can't go wrong with medium-bodied.
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When it comes to the texture, crab cakes strike a perfect balance between being tender and slightly crispy on the outside. This is achieved by combining the crab meat with breadcrumbs, which not only provide structure but also add a subtle crunch to each bite.
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Pinot Noir: While red wines can be a bit trickier to pair with seafood, Pinot Noir is a great option for crab cakes. It has a light body and a subtle earthiness that pairs well with the savory flavors of the dish. Look for a Pinot Noir that has low tannins and high acidity for the best pairing. Gamay: Another light-bodied red wine, Gamay has a.
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Ok, no brainer, and not so hip to say, but California Chardonnay is delicious with crab and the weight of the cakes. Something moderately oaked, like Patz & Hall or Chappellet, come to mind. - Chris Blanchard, Master Sommelier, Chappellet Winery, St. Helena, CA. Editor's Note: Of the three Chardonnays offered by Patz & Hall (Mount Veeder.
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Crab cakes equally go well with white as well as red wines. They taste their best when paired with wines like Chardonnay, Viognier, Sauvignon Blanc, Chenin Blanc, Riesling, Champagne, Sangiovese, and Pinot Blanc. Pair any of these wines with your share of crab cakes for a lip-smacking and fulfilling dining experience.
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This will help the cakes stick together when cooked. Place the flour on a plate and lightly coat the crab cakes. In a large skillet, heat the vegetable oil on medium-high. Carefully place the crab cakes in the pan and cook 3-5 minutes on each side until golden brown and crispy. Garnish with lemon wedges.
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If any wine is described as buttery or oaky, cross it off your crab cake wine pairing list. In general, avoid wines that are too sweet or sugary and opt for something light and crisp. Champagne or Cava. Sparkling wines are a great match for fried food in general, and these pair particularly well with crab cakes.
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Another white wine that pairs well with crab cakes is Sauvignon Blanc. This pairing is a case of opposites attract because the crisp, citrusy burst of flavor in a glass of Sauvignon Blanc provides great contrast for the sweet crab meat. The bright, zippy Sauvignon Blanc is a great companion to a crab cake recipe that has Thai or Indian flavors.
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Unoaked or lightly oaked Chardonnays allow the natural flavors of the crab cakes to shine through without overpowering them. These wines often exhibit vibrant citrus and apple flavors, which harmonize well with the seafood. For a truly delightful pairing, serve chilled Chardonnay alongside your crab cakes.
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Get a wine expert's tips for choosing the best crab cakes wine pairing. Make sure your wine doesn't overpower the crab's delicate flavors. Check out the full guide with the recipe, sauces, and sides.
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Chardonnay. As a classic option for pairing with a crabcake, Chardonnay can be a perfect match or completely overwhelming. As a rich wine, Chardonnay is considered to be sweet and oaky and can have an intensely buttery flavor. Due to this buttery flavor, it's not the best pairing for a fried crab cake, but it still works well for other.
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Wirecutter found Surely sauvignon blanc (considered non-alcoholic but not alcohol-free at under 0.5% ABV) to be tart, fruity, and easy to drink. Fre sauvignon blanc, another non-alcoholic option.
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Cava. 7. Pinot Blanc. Chardonnay. 1. Chardonnay. Chardonnay has a zing of acidity that tastes clean and rich, just how you would want wine to be paired with your crab cakes. That delicate zing of Chardonnay makes it the best partner for crab cakes than heavier and oaked-influenced wines.
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Sauvignon Blanc. Sauvignon Blanc is a great wine to pair with crab cakes. The crisp, fruity flavor matches well with the spices in the crab cakes and complements the bold flavors of herbs such as parsley, dill, and chives. A great example of a Sauvignon Blanc that will work well with your crab cakes is the 2015 Gérard Bertrand Sancerre.
