Appetizers
Chilean Crab Cake Appetizer
Pech Merle Winery
21001 Geyserville Avenue
Geyserville, CA 95441
pechmerlewinery.com
- RECIPE YEAR: 2018
- RECIPE BY: Eva Hammond - Founding Wine Club member
- YIELD: Serves 20
- PAIRS WELL WITH: Pech Merle 2017 Vin Rose de Syrah
These incredible Chilean crab cakes are a native food of our dear friend Eva. She served them as an appetizer at the best wedding we’ve ever been to, when she married our dear friend and fellow wine aficionado Zane. The crab cakes pair beautifully with our 90-point Vin Rosé de Syrah. Amazing food! Off the hook wine! Great friends!
Ingredients:
- 1/3 cup olive oil
- 1 cup chopped onions
- Salt and freshly ground pepper, to taste
- 1 pound crabmeat
- 1 teaspoon paprika
- 1/3 cup white wine
- 1/3 cup cooking sherry
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Directions:
Directions:
Preheat the oven to 350°F. In a large sauté pan over medium heat, warm the olive oil. Add the onions, season with salt and pepper and cook, stirring occasionally, until starting to soften. Add the crabmeat, paprika, wine and sherry, reduce the heat to low and cook for 4 to 5 minutes. Remove from the heat and add the cream. Transfer the crab mixture to single-serving ramekins (each 1 to 2 ounces) and sprinkle with the cheese. Transfer to the oven and bake for 10 to 15 minutes. Serve immediately. NOTE: This can also be served in a larger portion with a lovely arugula salad for lunch or a light dinner.
