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Crab cakes equally go well with white as well as red wines. They taste their best when paired with wines like Chardonnay, Viognier, Sauvignon Blanc, Chenin Blanc, Riesling, Champagne, Sangiovese, and Pinot Blanc. Pair any of these wines with your share of crab cakes for a lip-smacking and fulfilling dining experience.

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Sauvignon Blanc. Sauvignon Blanc is a great wine to pair with crab cakes. The crisp, fruity flavor matches well with the spices in the crab cakes and complements the bold flavors of herbs such as parsley, dill, and chives. A great example of a Sauvignon Blanc that will work well with your crab cakes is the 2015 Gérard Bertrand Sancerre.

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The best wine to pair with Crab Cakes are Sauvignon Blanc, Sancerre, Vermentino, Viognier and Prosecco. Crab Cakes require crisp and acidic white wines to cut through the delicious fried breading so you can taste the heavenly and subtle crab flavours within. If your Crab Cakes are sautéed in butter or baked, I would suggest an oaked Chardonnay.

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The two best red wines for pairing with crab cakes are pinot noir and aged Sangiovese. These dry reds can accompany crab cakes unexpectedly well because of their rich, rounded tannins, high acidity, and earthy aromas. When aged, these wines will produce complex flavors. Their acidity will cut through the rich buttery texture of the crab cakes.

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Chenin Blanc: This versatile white wine pairs well with a range of dishes, including crab cakes. Its floral notes and high acidity provide a perfect balance to the richness of the crab. Albariño: This light-bodied white wine is a great choice for those who prefer wines with lower acidity.

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Unoaked or lightly oaked Chardonnays allow the natural flavors of the crab cakes to shine through without overpowering them. These wines often exhibit vibrant citrus and apple flavors, which harmonize well with the seafood. For a truly delightful pairing, serve chilled Chardonnay alongside your crab cakes.

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Crab bisque. Rich and luxurious this recipe normally contains cream and cognac as well as having a dominant flavour of brown crab meat - a good opportunity to crack open a seriously good barrel-fermented Chardonnay with a couple of years' bottle age. White Rhône and Languedoc blends of Roussanne, Marsanne and Viognier work well too.

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Well, let's think about the flavor notes of the crab cake. It's crab meat, saltines or panko bread crumbs, and some herbs and spices, so we have the seafood taste, a chewy and crunchy texture, and.

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When looking for the perfect wine for crab cakes, look no further than chardonnay. Chardonnay, especially new world chardonnay, is known for its buttery textures and tropical fruit flavors. These attributes harmonize extremely well with the sweetness of crab cakes. While Chardonnay is a classic wine pairing for crab you may want to explore.

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Pinot Noir: While red wines can be a bit trickier to pair with seafood, Pinot Noir is a great option for crab cakes. It has a light body and a subtle earthiness that pairs well with the savory flavors of the dish. Look for a Pinot Noir that has low tannins and high acidity for the best pairing. Gamay: Another light-bodied red wine, Gamay has a.

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5) Albariño. This Spanish white wine's bright acidity can balance the sweetness of the crab meat, creating a harmonious pairing. Plus, the wine's citrus notes can also enhance the sweetness of the crab meat, making the dish taste even more delicious. Also as a light-bodied wine it won't overpower the delicate flavors of the crab cakes.

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It deviates from more expected white wine stone crab pairings like Chardonnay, red wines or Prosecco. The Zin is well-balanced, structured, and elegant. It is a refreshing wine with bright acidity. Produced in the Russian River Valley, Sonoma County, this Dry White Zin is bright, fresh, and smooth. It is 100% Dry White Zinfandel.

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Crab cakes combine light, sweet crabmeat with crispy, fried crumbs and rich cream sauces. Lots of wines can work, depending on the other flavors involved, but you can't go wrong with medium-bodied.

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Crab cakes are a popular seafood dish that can be enjoyed in many different ways. Whether you prefer them with a crispy golden crust or a lighter, healthier version, there's no denying the appeal of these delectable treats. To elevate your dining experience, pairing your crab cakes with the perfect wine can truly enhance their flavors.

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Our choice for a non-alcoholic sauvignon blanc that's better than the boozy kind is Starla, a wine blend that mixes colombard and sauvignon blanc grapes. Crab cakes are a seafood favorite that crosses class lines. Great with a beer, they're equally at home beside a fine wine such as riesling or sauvignon blanc.

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This will help the cakes stick together when cooked. Place the flour on a plate and lightly coat the crab cakes. In a large skillet, heat the vegetable oil on medium-high. Carefully place the crab cakes in the pan and cook 3-5 minutes on each side until golden brown and crispy. Garnish with lemon wedges.