This post is sponsored by Cavit. Inspire your pairings, recipes, and gatherings with new wine ideas. Plus, enter for a chance to win a trip for two to Italy below!
Crispy on the outside and soft on the inside, drizzled with bright green herb sauce, these crab cakes with chimichurri sauce are perfect for the season. Serve with an unoaked Chardonnay for a delicious spring pair.
I love this kind of little fritters as a party appetizer. It’s easy to put together, can be prepped in advance and pan-fried just before guests arrive. Serve warm and wash it down with your favorite choice of drinks.
Crab is one of the best sources of protein with omega-3 fatty acid, vitamin B2, copper, phosphorus and very easily digestible. This shellfish is also a great source for Selenium that helps in immune system and in thyroid hormone metabolism. When a food has such great health benefits and tastes so good, it should definitely be consumed more often. 
I made these crab cakes in collaboration with Cavit Wines to celebrate the Earth Day. Hailing from northern Italy, these Trentino wines are crafted with quality, honoring their region. I have tried Cavit wines several times and absolutely love their collection. This time, I got the Oak-Zero Chardonnay. The wine has a lovely citrusy fruity tasty which pairs beautifully with fish. So, I decided to try it with crab cakes and it paired perfectly. The chimichurri sauce added the zest that it needed to bring it all together.
THE CHIMICHURRI SAUCE
Chimichurri sauce is a great sauce on any fritter, meat or even noodles. We absolutely love this sauce. It’s bright green, zesty and adds such a pop of color to our dishes. After all, we eat with our eyes first. The sauce does get brown as it sits. So, make it just before serving in the required quantity, as it cannot be stocked for later use.
TIPS ON MAKING THE CRAB CAKES
1. Make sure to use the best quality crabmeat. When you are adding rest of the ingredients to the crabmeat, do not over mix. Just gently fold it together.
2. Shaping crab cake is not easy and it can fall apart easily. I learnt the trick to shape the cakes using a muffin pan and it does work better. The key point is to let the crab cake rest in the refrigerator for at least an hour so it holds the shape better.
3. When frying the crab cakes, don’t rush. Flip the cakes gently. Also, do not over cook the cake.
Crab cakes are so simple and easy to put together that it hardly calls for a recipe. Just flavor it up with your choice of spice, bind it together with egg and add some breadcrumbs for the mild crunch.
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Crab Cakes with Chimichurri Sauce and Chardonnay
- Total Time: 28 minutes
- Yield: Serves 12 1x
- Diet: Pescatarian, Omnivore
Description
Flavorful crab cakes pan-fried to crispy perfection, served with a vibrant chimichurri sauce. A sophisticated yet simple weeknight meal.
Ingredients
- 1 lbs (439 g) crab lump
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp fennel powder
- 1 tsp salt
- 0.5 tsp freshly cracked pepper
- 2 eggs
- 0.25 cups (59 ml) cilantro leaves
- 0.5 cups (118 ml) breadcrumbs
- 0.25 cups (59 ml) vegetable oil
- 1 cups (237 ml) fresh cilantro
- 0.5 cups (118 ml) fresh mint leaves
- 2 garlic cloves
- 1 jalapeno
- 1 zest lemon
- 0.5 juice lemon
- 0.5 cups (118 ml) extra-virgin olive oil
- salt
- pepper
Instructions
- Combine all ingredients except oil and ¼ cup breadcrumbs in a mixing bowl. Mix gently and divide into 12 equal portions. Shape into cakes by hand or using a muffin pan.
- Refrigerate shaped crab cakes for at least 1 hour, or overnight.
- To unmold crab cakes, run a butter knife around the edges.
- Heat a large (9-inch) nonstick skillet over medium heat. Add 2 tablespoons oil and swirl to coat.
- Place remaining breadcrumbs on a plate. Lightly coat crab cakes in breadcrumbs and place in the hot skillet. Fry for 4 minutes per side, or until crispy brown.
- For the sauce: Combine all ingredients in a food processor and blend until smooth.
- Serve immediately.
Notes
- Gently mix the crab meat to avoid breaking it down too much, preserving its texture.
- For a richer flavor, use mayonnaise instead of eggs as a binder. Adjust breadcrumb amount as needed for consistency.
- Store leftover crab cakes and chimichurri sauce separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
Can I use a different wine if I can’t find the Oak-Zero Chardonnay?
Yes, you can substitute with any unoaked Chardonnay, but be sure to choose one with citrusy fruit notes to complement the crab cakes.
What type of crab should I use for the crab cakes?
Fresh lump crab meat is ideal for the best texture and flavor, but you can also use canned crab meat if fresh is not available.
How do I know when the crab cakes are properly pan-fried?
The crab cakes should be golden brown and crispy on the outside, and you can check for doneness by gently pressing the center to ensure it’s hot throughout.
