Photo Sep 11, 2 47 40 AM

Sage Crab Cakes with Horseradish Aioli

The delicate flavors of the 2019 Elements Grenache Blanc Oregon Bubbles complement thdelicate flavors of this crab cake dish. The slightly salty and sweet minerality of the crab accents the floral and fruit notes of the wineHorseradish balances the lingering sweetness with a slight peppery spice. The sage brings out the slight underlying herbaceous and floral note of honeysuckle and beautiful salinity upon the finish. This is an ideal pairing for the start of your holiday meal. 

Crab Cake Ingredients:

  • ¼ cup mayonnaise  
  • 1 whole egg 
  • 1 tablespoon lemon juice 
  • 2 teaspoons Dijon mustard 
  • 2 tablespoons sage 
  • ¼ cup green onion 
  • 1 clove garlic 
  • Salt and pepper to taste  
  • 1 pound lump crab 
  • ½ cup panko crumbs 
  • Optional: cayenne, red pepper flakes  
  • Butter for frying  

Crab Cake Directions:

  • Preheat the oven to 450° 
  • In a large bowl, mix the mayonnaise, Dijon mustard, egg, lemon juice, sage, red pepper flakes, and garlic together until fully incorporated  - any additional season add here (cayenne, red pepper flakes) 
  • Add panko crumbs, green onions and crab meat - fold carefully so you do not break up the crab meat 
  • Cover and place the mixture in the refrigerator for at least 15 minutes - this will help the mixture firm up and hold shape during cooking 
  • After waiting at least 15 minutes, take the crab mixture out of the refrigerator and start to shape the mixture into small ½ cup balls - carefully press down on each ball with a piece of parchment paper (you can use whatever you like or just your hands) over the crab cake to lightly flatten 
  • Place a skillet on high heat and add a tablespoon of butter 
  • Once the pan is hot enough, sear your crab cake for a minute on each side, which is just to slightly brown both sides of the cake 
  • Once cooked, remove cake and place on a paper towel to drain excess butter 
  • Place the crab cakes on a foil lined sheet pan and bake for 10 minutes 
  • Drizzle fresh lemon juice, sage and some horseradish dip 
Photo Sep 11, 2 41 06 AM

Horseradish Ingredients:

  • 2 tablespoons horseradish 
  • clove garlic 
  • teaspoon of Dijon mustard 
  • 1 cup of mayonnaise 
  • tablespoons sage - whichever herb works best with the flow of your meal will work here 
  • 1 tbsp lemon juice 
  • Salt and pepper 

Horseradish Directions:

  • Combine the horseradish, garlic, Dijon mustardmayonnaise and sage in a medium bowl 
  • Add the lemon juice and mix until fully combined 
  • Add salt and pepper to taste 
  • Refrigerate until use 
Shop Elements Grenache Blanc Bubbles

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