Maryland Crab Cakes

This is another recipe that I tested for the ‘Cooking Class’ section of Bethesda Magazine. (The first recipe was the strawberry tart.) We made the crab cakes and invited my parents over to enjoy them with us and they were a hit! My favorite dish of the meal (besides the crab cakes) ended up being the tomato-corn relish which made enough to last for several days as leftovers…it’s great as a salad topper! If you want to see the actual article about this recipe click here.

Katryn’s Wine Pairing: St. Michael’s Winery Pinot Blanc
Rating: 8.0 out of 10

We thought it was only fitting to pair a St. Michael’s Winery wine with our MD crab cakes. This is a light white wine with a delicate duality of sweet and dry. It was great with the crab cakes because the hints of grapefruit, pineapple, and apple complemented the natural sweetness of the crab and the faint spice of the wine blended with the savory notes of Old Bay, Worcestershire, and Tabasco. Katryn especially liked this wine because it was on sale when we visited the winery…3 bottles for 30 dollars!!

Nathan’s Wine Pairing: St. Michael’s Ale, Eastern Shore Brewing
Rating: 7.5 out of 10

St. Michael’s Ale is Eastern Shore Brewing’s standard session beer.  This ale has plenty of flavor but is still light enough to enjoy several or to drink with a meal. The beer has a nice balance between hops and malt that make it fairly balanced.  As with the wine, it was only fitting to pair a beer from St. Michael’s with our crab cakes, the place where both Katryn and I were introduced to true Maryland crab cakes as children.

2 Responses to Maryland Crab Cakes

  1. I love crab cakes, and have yet to make any this Summer… or eat any – total crime! I’m going to change that very soon; thanks for the inspiration.

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