Crab Cakes
Pan fried crab patties
Best wine varietals
Albariño
Albariño's bright acidity complements the sweetness and texture of crab cakes.
Brut Champagne
Brut Champagne's bubbles and acidity cut through the richness of crab cakes.
Chardonnay (unoaked)
Unoaked Chardonnay offers crispness that balances the buttery crab flavor.
Vinho Verde
Vinho Verde's light, zesty profile refreshes the palate with seafood dishes.
Best cocktails with this
Champagne flute • Easy • 5 min
acid/sweet/bubbles — bright lemon and sparkling wine cut fat; floral honey complements crab sweetness
Champagne flute • Medium • 10 min
bubbles/acid — sparkling citrus cuts richness, bright and elegant with crab cakes
Champagne flute • Medium • 5 min
acid/herbal/bubbles — gin, lemon and Champagne provide zesty lift and effervescence to cleanse richness
Collins glass • Medium • 5 min
acid/herbal/bubbles — gin, lemon and soda add freshness and herbal lift (mint optional) to balance fried crab
Cocktail Glass • Medium • 10 min
acid/sour — tequila and lime bring bright acidity and savory contrast to crab’s richness; salty rim enhances flavors
Copper Mug • Easy • 5 min
acid/heat/bubbles — ginger beer’s spice and lime’s acidity refresh palate and cut through the fattiness
Highball glass • Medium • 5 min
acid/herbal/bubbles — elderflower and citrus with club soda give floral lift and cleansing acidity
Highball glass • Easy • 5 min
acid/bitter/bubbles — grapefruit and tequila offer bright, slightly bitter citrus that pairs well with seafood
Wine Glass • Easy • 5 min
acid/bitter/bubbles — Aperol and Prosecco provide bitter-sweet citrus and effervescence to brighten the dish
Collins glass • Easy • 5 min
bubbles/acid — fizzy, citrusy and light; lifts mayo-based sauces and cleanses fat
Highball glass • Medium • 5 min
bubbles/acid — crisp, lemony soda refreshes and won’t overpower delicate crab
Highball glass • Medium • 5 min
acid/herbal — citrus with floral elderflower adds complexity without masking seafood