Pairing for crab cakes?

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Jeff Vaughan
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Pairing for crab cakes?

#1 Post by Jeff Vaughan » August 26th, 2017, 11:22 am

My wife just picked the remaining crabs from a party we hosted last night for my office. It looks like we will be having crab cakes for dinner. What should I pair with them? For whites, our cellar is mostly limited to Chablis, Champagne, Muscadet, Verdicchio and Riesling. [cheers.gif]
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Andrew Demaree
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Pairing for crab cakes?

#2 Post by Andrew Demaree » August 26th, 2017, 11:51 am

Make a nice remoulade and go with champagne.

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Pairing for crab cakes?

#3 Post by Dale Bowers » August 26th, 2017, 12:39 pm

Andrew Demaree wrote:Make a nice remoulade and go with champagne.
As a matter of fact, had this last night with a garlic remoulade and 2013 Boillot Clos de la Mouchère. Absolutely great together.
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Pairing for crab cakes?

#4 Post by Robert.A.Jr. » August 26th, 2017, 12:53 pm

My wife and I cook crab cakes at home at least 1-2x per month. Of your list, I only have Riesling, and like them with a higher-acid version. Like them with White Bordeaux as well.
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Pairing for crab cakes?

#5 Post by ky1em!ttskus » August 26th, 2017, 1:27 pm

Blanc de blancs.

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Corey N.
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Pairing for crab cakes?

#6 Post by Corey N. » August 26th, 2017, 1:29 pm

I'd go with Champagne to balance the delicate flavors of the crab. If I were to do Riesling (and I'd do Muscadet first) I agree with Bobby that a higher acid version would work better, but I would also go with dry instead of sweet.
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Pairing for crab cakes?

#7 Post by Neal.Mollen » August 26th, 2017, 1:55 pm

I'd either go BdB or chablis. The riesling idea gives me the shivers
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Pairing for crab cakes?

#8 Post by Gerhard P. » August 26th, 2017, 2:14 pm

Jeff Vaughan wrote:My wife just picked the remaining crabs from a party we hosted last night for my office. It looks like we will be having crab cakes for dinner. What should I pair with them? For whites, our cellar is mostly limited to Chablis, Champagne, Muscadet, Verdicchio and Riesling. [cheers.gif]
Grüner Veltliner "Ried Lamm" Schloss Gobelsburg 1998 .... abolutely gorgeous ...
could do also a younger vintage (2011 !) - and Ried "Renner" or "Grub" will also do [cheers.gif]
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Pairing for crab cakes?

#9 Post by Jeff Vaughan » August 26th, 2017, 2:24 pm

I forgot that I have some Sancerre and dry Chenin Blanc too including a couple Foreau Brut. I am leaning towards Nathalie Falmet Le Val Cornet. Not sure if that is a BdB though.
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Pairing for crab cakes?

#10 Post by Neal.Mollen » August 26th, 2017, 2:29 pm

Jeff Vaughan wrote:I forgot that I have some Sancerre and dry Chenin Blanc too including a couple Foreau Brut. I am leaning towards Nathalie Falmet Le Val Cornet. Not sure if that is a BdB though.
Nope. Half meunier and half noir. Should work ok though.
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Pairing for crab cakes?

#11 Post by alan weinberg » August 26th, 2017, 2:38 pm

Champagne and white Burgundy. Muscadet, too.

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Pairing for crab cakes?

#12 Post by Jeff Vaughan » August 26th, 2017, 2:54 pm

I ended up opening a Ployez-Jacquemart Extra Brut Rose. 50% Chardonnay, 37% Noir and 13% Meunier. Not bad right now and I think it will work nicely with the crab cakes. Ann likes it so all is good. Thanks guys.
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Pairing for crab cakes?

#13 Post by john stimson » August 26th, 2017, 2:55 pm

I'll drink Chablis with almost anything, but for me the sweetness of the crab actually goes best with Sauvignon blanc, so I think Sancere or white bordeuax would be my choices. (particularly if the crab is Dungeness).

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Pairing for crab cakes?

#14 Post by Neal.Mollen » August 26th, 2017, 2:56 pm

Jeff Vaughan wrote:Ann likes it
/thread
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Pairing for crab cakes?

#15 Post by Larry Link » August 26th, 2017, 3:00 pm

Ripe year Chablis works well with crab. 05 or 09 Dauvissat Les Clos is an awesome match.

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Pairing for crab cakes?

#16 Post by b. c@stner » August 26th, 2017, 3:20 pm

Late to the party, sounds like you chose well.
Don't know the prep, so fwiw, nothing right?...but muscadet here would have been on top
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Pairing for crab cakes?

#17 Post by RichardFlack » August 26th, 2017, 3:43 pm

Depends on seasoning / spice / sauce etc. Each of the cited wines could work depending on all that. Champagne (almost) always safe bet. Absent any heat, 1er Cru Chablis; with heat I'd consider Riesling.

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Pairing for crab cakes?

#18 Post by Lee Short » August 26th, 2017, 4:18 pm

RichardFlack wrote:Depends on seasoning / spice / sauce etc. Each of the cited wines could work depending on all that. Champagne (almost) always safe bet. Absent any heat, 1er Cru Chablis; with heat I'd consider Riesling.
+1 across the board. We often throw in some sort of mild level of red pepper flake -- often Aleppo or Urfa Biber. But just a very little bit. Works well with reisling feinherb or kabinett (acidity in the wine works as a foil for the rich crab).

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Pairing for crab cakes?

#19 Post by Scott Brunson » August 26th, 2017, 4:24 pm

"Crab and Riesling are part of the Creator's plan"--Hugh Johnson

but we frequently do 1er Cru Chablis
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Pairing for crab cakes?

#20 Post by Tom DeBiase » August 26th, 2017, 4:38 pm

Can't go wrong with champagne but we make crab cakes often and our go to is Chenin Blanc.

Let us know how it works out.

Tom

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Pairing for crab cakes?

#21 Post by Chris Blum » August 26th, 2017, 4:46 pm

We go champagne, but any crisp white should be good. I don't usually go with any heat when I make them. The only spice is old bay, so a lot of celery salt in that blend. If I want to offer heat, it's done with the remoulade.
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Pairing for crab cakes?

#22 Post by Chris Kissack » August 27th, 2017, 2:17 am

From your list Muscadet or Sancerre, way ahead of any of the other options for me. I would want need acidity and not sugar.
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Pairing for crab cakes?

#23 Post by Robert.A.Jr. » August 27th, 2017, 3:19 am

I had a sashimi crab cake last night made of blue crab, hamachi and some citrus. Paired it with a Trimbach Pinot Blanc, wife went with a basic NZ Sav Blanc. Both really nice pairings.
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Pairing for crab cakes?

#24 Post by Jeff Vaughan » August 27th, 2017, 5:05 am

The crab cakes were excellent. I believe she used a slice of white bread, torn up in little bits, and just enough mayo and egg to keep them together. Pan fried in a little butter. Just sweet lumps of blue crab, barely held together. The Champage was very dry and a little tart with faint red fruits, orange rind and savory spices. They worked pretty well together but I would try something different next time, and perhaps tomorrow with the remaining two. I am not sure if it was the rose part or the extra brut part that may have detracted slightly for me. Perhaps the Falmet would have been a better choice. I think a good Sancerre or trocken Riesling with some lime or citrus notes might work well, too.
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Pairing for crab cakes?

#25 Post by Frank Drew » August 27th, 2017, 5:39 am

I love crab cakes and off-dry Chenin blanc works very well with them. A good Condrieu isn't too shabby, either. All the various iterations of Chardonnay, too, from Chablis to a more tropical version, like some of Kalin's Chardonnays.

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Pairing for crab cakes?

#26 Post by Kirk.Grant » August 27th, 2017, 6:34 am

Jeff Vaughan wrote:My wife just picked the remaining crabs from a party we hosted last night for my office. It looks like we will be having crab cakes for dinner. What should I pair with them? For whites, our cellar is mostly limited to Chablis, Champagne, Muscadet, Verdicchio and Riesling. [cheers.gif]
For the future...I really like St. Joseph Blanc. There's a richness to it and it brings out the sweetness in the meat. Glad you had a good pairing!!
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Pairing for crab cakes?

#27 Post by Henry Kahn » August 27th, 2017, 1:31 pm

In Baltimore, those of in the know insist on a Riesling kabinett, killer with donnhoff or willi Schaefer, and an aj adam feinherb could be quite fine as well (and of course the crab cake cannot have anything in it but a touch of breading, mayonnaise, and old bay seasoning)...

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Pairing for crab cakes?

#28 Post by Brian G r a f s t r o m » August 27th, 2017, 3:20 pm

Jeff Vaughan wrote:My wife just picked the remaining crabs from a party we hosted last night for my office. It looks like we will be having crab cakes for dinner. What should I pair with them? For whites, our cellar is mostly limited to Chablis, Champagne, Muscadet, Verdicchio and Riesling. [cheers.gif]
Chablis and Muscadet came to mind before I even opened the thread. Beyond those, I'd not hesitate to go with Vouvray or Champagne.

Basically, I'd be looking for a crisp white that's not too rich.
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Pairing for crab cakes?

#29 Post by Jeff Vaughan » August 27th, 2017, 4:48 pm

We opened a 2014 Picq Dessus la Carriere Chablis tonight to go with two left over crab cakes and a roasted beet salad. The wine was young and taut, with high acidity, unripe pineapple and citrus. Lots of oyster shell and saline. It also went well with the crab cakes. I liked the Chablis pairing a little more than the rose Champagne.

I am supposed to have crabs again Wednesday. If we have leftovers, and I am not sick of crab, I'll try another pairing or two. Maybe Vouvray or Sancerre.
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Pairing for crab cakes?

#30 Post by Nolan E » August 27th, 2017, 5:33 pm

Corey N. wrote:I'd go with Champagne to balance the putrid flavors of the crab. If I were to do Riesling (and I'd do Muscadet first) I agree with Bobby that a higher acid version would work better, but I would also go with dry instead of sweet.
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Pairing for crab cakes?

#31 Post by Dan Kravitz » August 27th, 2017, 7:35 pm

No mention of dry Rose???

Conceivably from Provence, or somewhere Mediterranean, especially including Greece??

What's the matter with you all?

Especially if there's any spicy heat involved.

Otherwise, I'm good with dry or dry-ish Riesling, Chablis, Savennieres, Hunter Valley Semillon at 10 years of age &&&.

Sorry, I'm not good with red.

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Pairing for crab cakes?

#32 Post by larry schaffer » August 28th, 2017, 8:29 am

Dan Kravitz wrote:No mention of dry Rose???

Conceivably from Provence, or somewhere Mediterranean, especially including Greece??

What's the matter with you all?

Especially if there's any spicy heat involved.

Otherwise, I'm good with dry or dry-ish Riesling, Chablis, Savennieres, Hunter Valley Semillon at 10 years of age &&&.

Sorry, I'm not good with red.

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Agreed . . .
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